Friday, September 23, 2011


Monica’s Celery Pasta Soup
Serves 4 - Ingredients:

5 (white) celery sticks, chopped  –keep leaves to garnish plates at the end –

1 potato, diced

1 leek, sliced

25g of butter

900ml of vegetable stock

2 tablespoons of crème fraiche

50g Stilton

Salt, pepper

200 gr of small pasta (ditalini, chifferi)


Melt butter in a saucepan; add celery, leek and potato. Cook for five minutes, stirring often.  Cover vegetables with stock and bring to boil. Cover saucepan and let soup simmer for 20 minutes, or until vegetables are soft. Remove from fire and let it cool slightly. Boil the pasta in the meantime in salted water according to cooking instructions on the packet. Transfer vegetables and some of the liquid into a blender and whizz to a purée. Return it to the saucepan and let it warm up on a medium heat.  Mix in the crème fraiche and season with salt and pepper to taste. Drain the pasta and add it to the saucepan.  Sprinkle crumbs of stilton over it and mix it all together. Dish out the pasta soup in bowls and garnish with celery leaves. YUMMY!

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