Ingredients
4
4 servings
- •2 sticks butter
- •1 onion, thinly sliced
- •1.5 cups chopped celery
- •4.25 cups water
- •3.75 ounces Stilton cheese, crumbed and divided
- •4 sprigs watercress, for garnish
- •0.25 teaspoon freshly ground black pepper to taste
- •1 pinch salt, or as desired
Instructions
- Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
- Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
- Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
- Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.
Nutritional Facts
Per 4 servings
- Calories: 518
- Carbohydrate: 5g
- Fat: 54g
- Fiber: 1g
- Protein: 7g
- Sugar: 2g
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