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Prep Time: Cook Time: Total Time:
3 large onions, sliced
1 bunch celery, chopped (ribs and some of the tops)
1/4 cup (1/2 stick) butter
2 cloves garlic, minced
7 1/2 cups chicken stock (preferably homemade)
3/4 cup Cashel cheese or other cow's-milk blue cheese, at room temperature
1/4 cup heavy cream
Salt
Ground white pepper
1/4 cup minced parsley
Cubes of bread fried in olive oil and drained (croutons)
In a large saucepan, cook onions and celery in butter until onions
are translucent. Add garlic and stock; simmer for about 40 minutes,
until celery can be easily pierced with the tip of a knife.
Blend cheese and cream together; stir into soup just before serving.
Season to taste with salt and pepper; sprinkle with parsley. Serve in
warm bowls with croutons.
Yield: 6 servings.
Recipe adapted from "Irish Cooking," by Ethel Minogue (Crescent Books).
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Cashel Cheese And Celery Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
3 large onions, sliced
1 bunch celery, chopped (ribs and some of the tops)
1/4 cup (1/2 stick) butter
2 cloves garlic, minced
7 1/2 cups chicken stock (preferably homemade)
3/4 cup Cashel cheese or other cow's-milk blue cheese, at room temperature
1/4 cup heavy cream
Salt
Ground white pepper
1/4 cup minced parsley
Cubes of bread fried in olive oil and drained (croutons)
In a large saucepan, cook onions and celery in butter until onions
are translucent. Add garlic and stock; simmer for about 40 minutes,
until celery can be easily pierced with the tip of a knife.
Blend cheese and cream together; stir into soup just before serving.
Season to taste with salt and pepper; sprinkle with parsley. Serve in
warm bowls with croutons.
Yield: 6 servings.
Recipe adapted from "Irish Cooking," by Ethel Minogue (Crescent Books).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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