Creamy Celery And Blue Cheese Soup Recipes

Steps:

• Heat the oil in a large saucepan then add the onion, potato, celery and caraway seeds.
• Fry gently for approximately 5 minutes until the onion is softened but not browned.
• Add the stock and milk and simmer uncovered for 20-30 minutes. Transfer the soup in batches to a blender and whizz until smooth, then return to the rinsed saucepan.
• Gently reheat the soup, then stir in the cream. Do not allow to boil.
• Crumble the blue cheese into individual soup bowls and pour over the soup.
• Sprinkle with chives and serve immediately.

Steps:

• In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
• Add flour and stir constantly for 1 minute.
• Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
• Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
• Serve.

Steps:

• Put first 5 ingredients in 1 pot, bring to boil, then simmer 45 minutes-1hour pour into blender in batches, or use a hand blender to liquefy.
• Add cheese, sherry and simmer till cheese is melted.
• Serve w/chives on top.

Steps:

• In soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper, and nutmeg. Cover and cook, stirring occasionally and reducing heat if vegetables show any signs of browning, until celery and onion are tender, about 10 minutes.
• Add broth and 2 1/2 cups water; bring to a boil. Reduce heat and simmer, covered until potatoes are falling aparrt, about 20 minutes.
• In batches, purée in blender; strain through fine sieve. Reheat soup in clean soup pot; stir in cream and bring to a simmer. Stir in 1 cup of the crumbled cheese until melted.
• Ladle into bowls. Sprinkle chives over soup; top with remaining cheese, Sprinkle with pepper to taste.
• SWITCH IT UP: Replace butter with olive oil, and whipping cream with sour cream.
• Cook as directed; after straining puréed hot soup, stir in 1 cup of the cheese until melted (if soup isn't hot enough and cheese doesn't melt completely, return to heat and stir until melted) Let cool; whisk in sour cream. Chill in refrigerator. Taste and add more salt if needed (blue cheeses vary in saltiness, and cold soups generally need a little extra). Garnish as above, adding an extra dollop of sour cream, if desired.