We had an abundance of celery lately so a large pot of soup was called for….
This is a recipe that I have had so long, that I cannot remember where it came from! It is one of the first entries in my original Recipe Notebook.
It is very quick and simple to make, and can be ready for lunch in half an hour!
Ingredients:
- 1 1/2 oz butter
- 6 0z celery – finely chopped
- 3 level tbsp. plain flour
- 300 ml milk
- 600 ml light stock
- 2 oz cheddar cheese
- 2 oz grated stilton
Method:
Melt butter and gently fry celery for 5 minuts. Stir in flour and cook for 2 mins. Stir in milk and stock and bring to the boil. Cover and simmer for 15 minutes (or until celery is tender).
Gradually add the cheeses and seasoning.
I would not always stick to the prescribed cheeses – usually just use what I have. The recipe doesn’t call for liquidizing but it is even nicer when liquidized!
If I may be so bold METRIC and IMPERIAL do not mix!! Haven’t got the time to keep converting Will RICE FLOUR work for a GLUTEN FREE soup? -Though I can’t see why not. I really like the un-pedantic approach to what cheese to use. I’ve still got bone of those Chrisrmas Cheesy Board things in the fridge that might now come in handy and I’ve been give a girt bunch of CELERY. A lot of recipes on the web are to me just a tad over prescriptive