Stilton Stuffed Celery Recipes

ADULT ANTS ON A LOG BLUE CHEESE STUFFED CELERY

Steps:

• Wash and dry the celery. You can keep the celery leaves attached to the stalks or even chop the leaves for garnish.Leave the celery sticks in full length or cut into 3" appetizer lengths or 1" bite size lengths. Cut on an angle for "looks".
• Crumble the blue cheese (room temperature is easier to crumble). With a fork add and mix in the sour cream and Dijon mustard. Mix until smooth.
• If using nuts, chop into small pieces.
• Fill the celery sticks with the blue cheese dip. A knife will help get the dip into the thin crevices of the celery.
• Sprinkle with paprika for color.

CELERY SOUP WITH STILTON (DELIA SMITH)

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• taste and season serve with croutons and celery leaves.

CELERY, STILTON & WALNUT SOUP

Steps:

• Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
• Add the flour and cook, stirring constantly, for 30 seconds.
• Gradually stir in the stock and milk, and bring to a boil.
• Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
• Cover and simmer for 20 minutes.
• Stir in the yogurt and heat for 2 minutes without boiling.
• Season the soup to taste with salt and pepper.
• Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.

CELERY AND STILTON SOUP

Steps:

• 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.