Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is a velvety smooth soup with a slight 'bit' to it. Serve it garnished with crisp butter fried croutons or with the pale feathery leaves from the inner stocks. From Robert Carrier's Kitchen

Ingredients Nutrition

Directions

  1. Melt the butter in a large, heavy-based saucepan.
  2. Chop celery and add this, the celery leaves and the onions to the pan.
  3. Cover and cook for 10 minutes until the vegetables are soft but not coloured Pour in stock and season lightly.
  4. Bring to boil then simmer, uncovered for about 30 minutes until the vegetables are tender Allow soup to cool slightly, then blend to puree.
  5. Press through a sieve to removed any fibres and return to a clean pot.
  6. Reheat gently, but do not boil.
  7. Meanwhile remove and discard the cheese rind and mash the cheese to a soft paste.
  8. Beat together the egg yolks and cream and to obtain a smooth consistency, blend into the cheese a little at a time Stir 2 tbsp of hot soup into the cheese and cream mixture.
  9. Add the mixture to the pan and cook gently, stirring constantly until soup is thickened.
  10. Do not allow to boil.
  11. Adjust seasonings.