Celery and Stilton soup
1 large celery
1 large onion
1spoonful of olive oil
Coriander and parsley
1 litre of stock (Maggi cubes are fine!)
A chunk of stilton left over from Christmas
(the older and smellier the better)
A little cream or Crème fraîche
I adore Stilton and puts it on par with Roquefort, which for a French food lover is some affirmation! But there always seems to be a little bit too much of it left after Christmas so this is a great recipe to use the leftovers.
Slice the onion and celery, using the leaves as well as the stems. Fry the onion in a skillet with a spoonful of olive oil until soft and golden. Add the celery and stock.
Let it simmer on low heat for a good half-hour then throw in the Stilton in small chunks, add a little cream and serve when melted.