A chef at a restaurant that I worked at, years and years ago, made this soup and I fell in love with it. He said that it was on the menu of the Orient Express in the 1920’s. I’m not sure how I would go about verifying that, but I really don’t care. It’s a wonderfully romantic idea and fits everything about the style and quality of this velvety, sophisticated soup, so I’m sticking to the story.
Celery Soup with Stilton and Walnuts
- Stockpot, saucepan, whisk
- 1 medium onion, finely diced
- 6 ribs celery, chopped fine
- 6 cups chicken stock
- 1 tsp thyme
- salt and pepper to taste
- 1 stick plus two tbsp, butter
- 1/2 cup all purpose flour
- 3 1/2 oz stilton cheese (approx. 100g)
- 1 cup milk
- 1 cup heavy cream
- 3 tbsp chopped walnuts
- 3 or 4 sprigs chopped, flat leaf parsley
- Add 2 tbsp of butter to a stockpot set on medium high and heat until butter just starts to brown.
- Add celery and onions and fry in the butter until translucent.
- Add stock, thyme and seasoning to the stockpot and bring to the boil. Turn down to medium low.
- Melt a stick of butter in a saucepan set over medium high heat. Cook until the celery is tender, about 30 mins.
- Add flour and make a roux by stirring until the flour has absorbed all of the butter. Continue to cook while stirring for another two minutes.
- While the celery soup is cooking, add milk and whisk into a smooth, very thick sauce. Crumble half of the stilton into the roux. Whisk until all of the cheese has melted.
- Add the roux to the stockpot, whisking vigourously to prevent lumps.
- Add cream before serving. Adjust seasoning.
- Serve with crumbled stilton, chopped walnuts and parsley.