Celery and stilton soup
Make the most of your festive cheeseboard leftovers with this velvety soup. You'll need a wedge of stilton, a bunch of celery and a healthy glug of cream for this recipe
- 2 tbsp extra-virgin olive oilplus extra to serve
- 1 bunch celeryleaves picked and sticks chopped
- 1 onionchopped
- 1 medium floury potatopeeled and chopped
- 750ml vegetable stock
- 100ml single cream
- 100g stiltoncrumbled
- 1tbsp chivessnipped to make 1 tbsp
Nutrition: per serving
- kcal279low
- fat19.7g
- saturates9.7g
- carbs14.8g
- sugars5.1g
- fibre3.6g
- protein8.8g
- salt1.1g
Method
step 1
Heat the oil in a stock pot or large pan and fry the chopped celery and onion for 8-10 minutes until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender.
step 2
Blitz the mixture with a stick 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.
step 3
Ladle the soup into four bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, the chives, some more black pepper and a little olive oil.
