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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices. | 2. in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes. | 3. uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are. | 4. whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper. | 5. remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil. | 6. taste and season serve with croutons and celery leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celery	450		trimmed	7272.0	1349.865	313.605	77.265
butter	50			4275.0	196.425	133.575	360.0
potato	200		peeled diced	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
vegetable stock	570	ml		26.6222	4.9517	1.2779	0.3727
single cream	150	ml		3782.5	0.0	841.5	21.25
stilton cheese	150			3782.5	0.0	841.5	21.25
salt pepper				3782.5	0.0	841.5	21.25
white bread	110	g	day-old sliced cubed	170.5	24.794	12.001	2.6069999999999998
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.