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Ingredients
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2 sticks butter
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1 onion, thinly sliced
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1 ½ cups chopped celery
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4 ¼ cups water
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3 ¾ ounces Stilton cheese, crumbed and divided
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4 sprigs watercress, for garnish
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¼ teaspoon freshly ground black pepper to taste (Optional)
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1 pinch salt, or as desired (Optional)
Directions
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Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
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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.
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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!
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Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.
Cook's Note:
You may also make this soup with celeriac instead of celery.
Nutrition Facts (per serving)
518 | Calories |
54g | Fat |
5g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 518 | |
% Daily Value * | |
Total Fat 54g | 69% |
Saturated Fat 34g | 171% |
Cholesterol 142mg | 47% |
Sodium 778mg | 34% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 7g | 14% |
Vitamin C 5mg | 5% |
Calcium 188mg | 14% |
Iron 0mg | 2% |
Potassium 250mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.