Thursday, January 9, 2020
CREAM OF PEAR, CELERY, STILTON AND WALNUTS
CREAM OF PEAR, CELERY, STILTON AND WALNUTS
Ingredients
- 450 g Celery rave
- 3 Pear Buttered Hardy or Louise Good or Pass-Crassane
- 1 Shallot
- 25 g Butter
- 120 g Stilton
- 20 g Nuts
- Fresh parsley
- Salt and pepper
Instructions
- Peel and cut the celery into pieces of about 2 cm. Remove the core of the pears, then peel them and cut them into pieces.
- In a saucepan, sauté the minced shallot in butter for 2 min. Then add the celery and pears, and continue cooking for 5 minutes over low heat. Then pour one liter of water, cover and cook for 25 minutes.
- After cooking, add half of the stilton cut into small pieces and mix. Serve velouté in bowls, sprinkle with remaining shredded stilton, pepper and adjust to salt (be careful, it's already salted with cheese). Finish by sprinkling with fresh parsley and enjoy.