Tag Archives: celery

Celery and Stilton Soup – and Easy Garlic Breadsticks

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We love a bit of Stilton cheese with a glass of port over Christmas, but now it is dry January and the remains of the cheese need using up. Of course, you can use another blue cheese or strongly flavoured cheese for this.

To go with this I have baked some Easy Garlic Breadsticks. Yes, breadsticks means breadsticks 😉 (if you didn’t see this epsiode of HIGNFY, go to about 19:50 and see Maureen Lipman doing a Mrs May..) It is rare for us to eat white bread, but this is such a great way of making croutons! A half sized, ready to bake baguette makes 6 sticks and they keep quite well wrapped in foil, or leftovers can be broken up for use as a croutons for soups or salads. I first made them during one of our photography courses, and they were a great hit (you’ll find them in my Focus on Flavour book). Conversation stoppers though, as you can’t hear anything over the crunch…  I like them with a Caesar salad too.

I’ve included some golden paste in the recipe – you really don’t notice the flavour of turmeric, but it adds a lovely golden colour. I like to include it as often as I can in cooking, especially if I haven’t had it in yogurt for breakfast.

A bowl of this soup (145 kcals)  with one or two breadsticks (91 each) makes a lovely lunch or can be part of a fast day meal.

Stilton and Celery Soup
Serves 6
A great way of using up some blue cheese, which combines so well with celery to make a rich, satisfying soup. Terrific with a crunchy garlic breadstick!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 7g unsalted butter (50)
  2. 1 onion, chopped (45)
  3. 100g potato, peeled and diced quite small (80)
  4. 4 medium sticks (about 300g) of celery, in thin slices (50)
  5. a splash of water
  6. 1.2 litres vegetable stock, made with 1 tsp of Marigold stock powder (15)
  7. 150g Stilton cheese, crumbled (615)
  8. freshly ground black pepper
  9. 1 tsp golden paste (11)
  10. a few celery leaves, to garnish
Instructions
  1. Melt the butter in a heavy saucepan, then add the onion, potato and celery.
  2. Stir well and add a splash of water to stop them sticking.
  3. Cover with a lid and braise gently for about 10 minutes, until softened.
  4. Add the stock and simmer for about 15 minutes, until the potatoes are cooked through.
  5. Blend (ideally with a stick blender in the pan) and then add the cheese, pepper and golden paste.
  6. Mix well until the cheese is melted.
  7. Serve garnished with some chopped celery leaves.
Notes
  1. Per serving: 145kcals, 10g Fat, 6g Carbs 7g Protein
Focus on Flavour http://www.focusonflavour.com/
Easy Garlic Breadsticks
Yields 6
Ready to bake baguettes have a long shelf life, or can be stored in the freezer. They make lovely crunchy breadsticks with a soft centre.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 ready to bake baguette (368)
  2. 1.5 tbsp olive oil (179)
  3. 1 clove garlic, finely chopped (5)
  4. Maldon sea salt and freshly ground black pepper, to taste
Instructions
  1. Preheat the oven to 200c (fan).
  2. Mix the garlic with the olive oil and seasoning.
  3. Cut the bread lengthwise, then cut each half into 3, aiming for a triangle shape cross-sectiom.
  4. Lay on a non-stick baking sheet and brush with the oil, making sure that the garlic is reasonably evenly distributed.
  5. Bake on a middle shelf for about 15 minutes, until golden.
  6. Serve while still warm.
Notes
  1. Per stick: 92 kcals, 4g Fat, 12g Carbs, 2g Protein
Focus on Flavour http://www.focusonflavour.com/

Mushroom and Celery Soup

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A combination of ingredients that work surprisingly well together, to make a very low calorie, tasty and filling soup, less than 50 kcals a serving.

Mushroom and Celery Soup

My husband didn’t have any idea what was in it and said he thought it was “very satisfying and kind of meaty”. Perfect for a 5:2 Fast Day.

Mushroom and Celery Soup
Serves 4
A substantial and yet light soup that combines interesting flavours and textures.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 250g mushrooms, chopped
  2. 4 stalks of celery, chopped
  3. 3 cloves garlic, finely chopped
  4. 1 litre stock, vegetable or chicken
  5. 1 tsp Worcestershire sauce
  6. 1 tsp grated nutmeg
  7. sea salt and freshly ground black pepper
  8. celery leaves
Instructions
  1. Put the mushrooms, garlic and celery in a saucepan with about 100ml of stock.
  2. Cover and cook over a low heat until the celery is soft, about 30 - 40 minutes.
  3. Add half of the remaining stock and whizz with a blender.
  4. Pour in the rest of the stock together with the Worcestershire sauce and nutmeg.
  5. Bring to the boil, then check the seasoning.
  6. Serve garnished with celery leaves.
Notes
  1. As an alternative to Worcestershire sauce, you could use soya sauce. Next time I make it, I think I will try a few drops of good quality balsamic vinegar instead, which should enhance the mushroominess.
Adapted from The Ultimate Healthy Eating Cookbook , consultant editor Anne Sheasby
Adapted from The Ultimate Healthy Eating Cookbook , consultant editor Anne Sheasby
Focus on Flavour http://www.focusonflavour.com/