Stilton, celery and pear soup

6 servings

Ingredients

Quantity Ingredient
60 grams Butter
2 Onions; peeled and chopped
4 Celery sticks; chopped
2 Pears; chopped skin, core and all
1¼ litre Chicken stock
175 grams Stilton cheese; crumbled
Black pepper; freshly ground
1 pinch Nutmeg; grated
2 tablespoons Parsley; finely chopped

Directions

(Units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz = ⅖ cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2½ cm = 1 inch)

The sweetness of the pears in this soup counteracts the acidity of the Stilton.

Melt the butter in a saucepan and add the chopped onions and celery.

Cook for about 5 minutes, stirring occasionally, then add the chopped pears and the chicken stock.

Simmer gently for 20 minutes.

Cool the soup, then liquidize it, adding the crumbled Stilton. Sieve the liquidized soup (this is the only way to get rid of the stringy celery bits). Pour the sieved soup into a clean pan, and season to taste with pepper and nutmeg (with Silton no salt is needed !).

Reheat and, just before serving, stir in the chopped parsley.

From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch Press Book, 1990, ISBN 0-8212-1809-3

Typed for you by Rene Gagnaux @ 2:301/212.19 From: Joan Mershon Date: 09-20-94

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