|
|
 A creamed soup in a milk base.  The original source of this receipt isn’t known. Can you help? [email protected]2oz butter 1 large onion, finely chopped 1 medium potato, cubed 1 head of celery, thinly sliced 1 1/2 pints stock 4oz Stilton cheese 1/4 pint of single cream salt and pepper Melt the butter and gently soften the onion, add potato and celery and cook 5 mins. Add the stock, simmer until the vegetables are tender. Liquidize the soup, season to taste, stir in the cream and half the crumbled cheese. Serve with crumbled cheese sprinkled on top See: Stilton  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |