Stilton Soup with Welsh Rarebit Toasties
Stiton Soup with Welsh Rarebit Toasties
PREPARATION 15 MINUTES
COOKING ABOUT 30 MINUTES
Serves 4
1 onion, peeled and chopped
3 tender celery sticks, chopped (don't
use the tougher outer sticks)
50g / 2oz butter
3 medium carrots, peeled and chopped
1 large potato, about 280g / 10oz in
weight, peeled, diced and rinsed
850ml / 11,2 pints fresh vegetable stock
142ml carton single cream
175g / 6oz Stilton, crumbled
2 Tbsp double cream or soured
cream, to serve
FOR THE TOASTIES
100g / 4oz soft Welsh goat's cheese
1 Tbsp chopped walnuts
2 Tbsp cider or light beer
1 French stick, cut into 12 slices
Gently cook the onion and celery in the butter for about 5 minutes to soften (don't let
them brown). Add the carrot and potato and cook for 5 minutes more. Pour in the stock,
bring to the boil, then reduce the heat and simmer for about 30 minutes, uncovered, until
the potatoes are very tender. Preheat the oven to 220C / Gas 7 / fan oven 200C. Meanwhile,
make the toasties: mix the cheese, walnuts and cider together, then spread on the bread
slices. Arrange on a baking sheet and cook in the oven for 5-10 minutes until golden and
set. When the vegetables in the pan are tender, liquidise and return to the pan. Stir in
the cream and reheat gently. Reserve two tablespoons of the crumbled Stilton. Add the rest
to the soup and stir until melted, then season to taste. Do not let the soup boil or you
will spoil the flavour. Sprinkle over the reserved Stilton and add a drizzle of cream.
Serve with the toasties.
PER SERVING 712 kcalories, protein 25g, carbohydrate 49g, fat 47g, saturated fat 28g,
fibre 4g, added sugar none, salt 3.29g
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