Recipe by Dreamer in Ontario
This soup sounds so quintessentially English to me with its classic combo of ingredients. Recipe source: Creative Cooking Vegetarian.
Top Review by Debbie R.
When I first tasted this before the 20-minute simmer, I was worried it would be a one-star throw-out. However, it simmered on. Upon serving it, it went from "ok" to "absolutely outstanding" in about four spoonfulls. (My point being: if the first spoonful doesn't appeal to you, keep eating it at least for a little while). Very delicious, even tho I forgot to put in the yogurt! I have leftovers and will add that to it tomorrow. I used nonfat milk; can't get a boil on that until you put in the full-fat Stilton. So just heated it up well, then put in the Stilton, brought to boil and simmered. It's probably why it looks a little curdled but I don't care as I just cannot justify the fat and cholesterol in anything else besides nonfat milk. The cheese has enough of those both. This would be great served with unsalted, unbuttered popcorn on top as a garnish. Didn't have any, so I just added some saltines. Whatever you do, do not leave out anything else. The celery and walnuts were absolutely essential. When I reheated the leftovers today (one day later), I added in the yogurt. I think I may like it better w/o it, but at the very least, I think it is an optional ingredient. ZWT6
- 59.16 ml butter
- 2 shallots, chopped
- 3 celery ribs, chopped
- 1 garlic clove, crushed
- 29.58 ml all-purpose flour
- 591.47 ml vegetable stock or 591.47 ml chicken stock
- 295.73 ml milk
- 354.88 ml blue Stilton cheese (plus extra to garnish) or 354.88 ml dolcelatte (plus extra to garnish) or 354.88 ml gorgonzola, crumbled (plus extra to garnish)
- 29.58 ml walnut halves, roughly chopped
- 158.51 ml plain yogurt
- salt & freshly ground black pepper, to taste
- celery leaves, chopped (to garnish)
Directions See How It's Made
- Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
- Add the flour and cook, stirring constantly, for 30 seconds.
- Gradually stir in the stock and milk, and bring to a boil.
- Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
- Cover and simmer for 20 minutes.
- Stir in the yogurt and heat for 2 minutes without boiling.
- Season the soup to taste with salt and pepper.
- Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.