Celery and Stilton Soup

AuthorGeo FoodsCategory

Ingredients

 · 2 tablespoons olive oil, plus extra to serve
 · 1 bunch celery
 · 1 onion
 · 1 medium floury potato
 · 750 ml vegetable stock
 · 100 ml single cream
 · 100 g stilton cheese
 · 1 tablespoon chives

Preparation

1

Heat the oil in a stock pot and fry the chopped celery and onion for 10 minutes until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender. Blitz the mixture in a blender until smooth, then stir in the cream and most of the cheese. Heat gently until the mixture is steaming and the cheese has melted. Season well, then add a splash more stock or water if you prefer a thinner soup. Ladle the soup into bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, chives, some more black pepper and a little olive oil.

Related Recipes

Ingredients

 · 2 tablespoons olive oil, plus extra to serve
 · 1 bunch celery
 · 1 onion
 · 1 medium floury potato
 · 750 ml vegetable stock
 · 100 ml single cream
 · 100 g stilton cheese
 · 1 tablespoon chives

Directions

1

Heat the oil in a stock pot and fry the chopped celery and onion for 10 minutes until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender. Blitz the mixture in a blender until smooth, then stir in the cream and most of the cheese. Heat gently until the mixture is steaming and the cheese has melted. Season well, then add a splash more stock or water if you prefer a thinner soup. Ladle the soup into bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, chives, some more black pepper and a little olive oil.

Celery and Stilton Soup

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