Creamy Fenland Celery Soup with Stilton Cheese

Serves: 4 (or 6 as a starter)
Preparation Time: 10 mins
Cooking Time: 30 mins

What you'll need

1 oz butter or margarine
1 small or ½ medium celeriac, chopped
2 tbsp cider vinegar
1 large leek, chopped
2 cloves garlic, chopped
1 whole head of fresh Fenland Celery with leaves, chopped (reserve some leaf for garnishing)
850 ml vegetable or chicken stock
150 ml milk
75g Stilton cheese
Salt and pepper

For the croutons:
1 small white loaf (1day old), cut into small cubes
2 tbsp olive oil
50g Cheddar, grated

What to do

  1. Melt the butter or margarine and add the celeriac. Stir and then sweat for 3-4 minutes. Add the leek and garlic and cook for a further 3-4 minutes and then add the chopped celery and stock, before adding cider vinegar.
  2. Gently simmer with the lid on for 15 minutes or until the celery is just soft. Remove from the heat and leave to cool.
  3. Liquidize until smooth, and then sieve if a smoother texture is desired. Stir in the milk and Stilton cheese, and reheat until the cheese has dissolved, taking care not to let it boil.
  4. Whilst reheating, make the cheesy croutons. Mix the bread cubes, olive oil and grated cheese in a bowl. Scatter onto a baking tray and cook for 20 minutes at 180C/350F/Gas 5. Cook for another 10 minutes if not golden brown. Allow to cool and serve.
  5. Garnish with croutons and ½ tsp finely chopped celery leaf and enjoy!

 

If preferred the cheese can be omitted from the soup and garnished instead with the cheesy croutons for a less intense flavour.

note: this can be stored in an airtight container for up to a week.

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