Celery and stilton soup
Some celery left, some stilton. I trawled the web for celery and stilton soup recipes and made an average of the simplest. Half an onion, chopped was softened in butter and oil, then joined by two sticks of celery, also chopped. After a few minutes to soften it, I put in half a pint of vegetable stock and let it simmer for 20 minutes. It cooled for 15 minutes while I was doing other stuff, then I zapped it in the blender. I added the crumbled stilton, I guess about 2-3 oz, plus a spoon of crème fraiche. I did this gently while stirring, to allow the cheese to melt into it. As I served it I decorated the surface with what looks like cream, but was a spoon of crème fraiche and a little goat’s milk to give it the consistency of cream. This is a great soup, deservedly esteemed. While it took time, there wasn’t much to go wrong.