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
- 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.