Stilton and Chestnut Soup recipe
ingredients
1 lb (450 g) chestnuts
3 sticks celery, chopped
1 onion, chopped
1 tbsp (15 ml) oil
1 pint (600 ml) chicken stock
1 pint (600 ml) milk
4 oz (125 g) Stilton cheese, crumbled
1 tbsp (15 ml) lemon juice
few drops Tabasco sauce
To garnish:
few sprigs coriander
method
1. Nick chestnuts with a sharp knife. Place on a baking tray and cook at Mark 6 (200°C) 400°F for 30 minutes. Shell and skin.
2. Fry celery and onion in oil for 10 minutes without browning.
3. Add chestnuts, stock and milk. Cook for 15 minutes.
4. Blend in a liquidiser with Stilton, lemon juice and Tabasco.
Serve hot, garnished.
serving amount
serves 6 - 7
Soup on a cold winters day, waht could be more satisfying? My step-kids love soup and what a great way of getting them to eat vegetables. I am by no means a chef i just love food and love to cook it. I dont follow recipes to well infatc that is why i dont really do puddings. With puddings you have to follow recipes to get things to rise, set, thicken and so on and i am more of a shove it in and see what it taistes like, i like to experiment. If you have seen the film rattoulie then im more like that especialy when it comes to soups.
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!