Celery, Stilton and calendula soup

Celery, Stilton and calendula soup

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
40 mins

This recipe is everything you want a soup to be – creamy, salty, rich, buttery and, most importantly, easy to make. Calendula flowers (more commonly known as marigold) have a peppery taste, so they help to balance the seasoning. If you’re using any of the herb substitutions, add a grind of black pepper too.

Ingredients

Quantity Ingredient
100g butter
200g celery, roughly chopped
1 onion, peeled and chopped
1 litre vegetable stock
100ml double cream
100g stilton
2 tablespoons calendula flowers, chopped, plus extra for serving

Method

  1. Melt the butter in a large saucepan with a lid over a low heat. Add the celery and onion and let them sweat, with the lid on, for 10 minutes.
  2. Add the stock and let simmer gently for 30 minutes, placing the lid on at an angle to allow the steam to escape. Once cooked through, use a stick blender to purée it all into a smooth liquid.
  3. Pour in the cream, crumble in the Stilton and add the calendula. Stir the soup until the cheese has melted but don’t let it boil. Serve immediately with a couple of extra calendula flowers placed artfully on the top of each bowl.

Substitute the calendula with...

  • Basil, oregano or nasturtium.
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