Celery and Stilton Soup

  • 04 Nov - 10 Nov, 2023
  • Mag The Weekly
  • Cookery

· 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

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.