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Dorset Blue Vinney (Blue cheese) & Celery Soup

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Having searched the site I was surprised to find noone posting an instructable for a blue cheese soup. Granted both blue cheese and celery can be an acquired taste, but for those who are sceptical I urge you to try this out. I had a girlfriend who told me she didn't like either of these core ingredients, but when she tried this soup she loved it and it became a firm favourite.
It's a fantastic winter warmer, served topped with crispy bacon and crusty buttered bread roll.
I first encountered this style of soup in Dorset, UK, where the cheese, 'Blue Vinney', had a stirring myth of once being 'illegal'.
It's not a common cheese though, so I often use Stilton, or other crumbly textured blue cheese.

This is a simple soup to make, few ingredients to worry about and hard to get wrong.
 
 
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Step 1: Ingredients

This is a guide for making enough for about 6 people, so adjust the recipe accordingly. You may want to very some of the ingredients depending on your tase and what you have available. I blend this soup so it's smooth, you may not wish to, so I'd recommend chopping the vegetables finely. Feel fre to vary the ingredients, this is just a guide, you may want more celery, leek or cheese. You may also want to leave out certain ingredients like the flour if you have allergies.

25g butter
1 tbsp vegetable or other flavourless oil
1 tbsp plain flour
1 medium leek, chopped
6-7 sticks celery chopped
250g of Blue Vinney (or other crumbly blue cheese, such as Stilton)
900ml of Vegetable stock (you can use weak chicken stock)
150-200ml single cream

Optional:
6-8 rashers of smokey bacon
1 medium potato peeled and diced
1 large onion instead of the leek

My leek looked a little ropey, so I used part of that and an onion too.
I'm not much of a fan of celery or blue cheese either, but I would definitely give this a try if you say you don't have to like them to like the soup :) I just love soup, especially creamy soup!
Well worth a try, you can vary the amount of cheese so it's not too strong. Reduce the amount of stock and use double cream instead if you like it really thick and creamy.
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