Celery & Cashel Blue
Posted
Fri, 09/05/03
I received "The Irish Isle" as a birthday gift last month. Since then, I contacted the publisher of the book (Menus & Music) and asked permission to re-print some of the recipes on Food Fare. Permission was graciously granted. In the meantime, I wanted to share one of the dishes from the book.
The following recipe comes from Ashford Castle in Ireland and is reputed to be one of their more famous menu offerings.
Celery & Cashel Blue Cheese Soup
2 TBS butter
In a large saucepan, melt the butter over medium heat and sauté the celery, onion and leek for four to five minutes (or until soft but not browned). Stir in the stock or broth and bring to a boil. Add the potatoes, reduce heat to low, and simmer for forty-five minutes. Remove from heat, transfer to a blender or food processor and puree. Return the soup to the saucepan over low heat and slowly add the blue cheese and cream, stirring constantly. Season the soup with salt and black pepper. Correct the consistency of the soup if necessary by adding a little more cream or stock (or broth). Just before serving, strain through a fine-meshed sieve. Ladle the soup into bowls and serve immediately. *Cashel Blue: if unavailable, substitute a soft, mild blue cheese.
Utter yum!
Tags: Cookbooks;
Ireland;
Soups & Stews
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