Celery and blue cheese soup

A rich creamy lunch, supper or starter for those colder days.

INGREDIENTS

50g butter
1 large head of celery (trimmed and sliced)
1 medium potato (peeled and diced)
1 onion (chopped)
600ml vegetable stock
1/2 tsp Bart celery seeds
150ml single cream
150g blue cheese
CuisineBritish
SeasonAutumn, Winter
IngredientsVeg, Cheese
LifestyleVegetarian
OccasionsFood with Friends, Christmas, Halloween, Bonfire Night
CoursesStarter, One Pot Meals, Easy, Sharing
ServesServes 2
Cook Time45 Minutes
Prep Time5 Minutes

METHOD

  1. Melt the butter in a large sauce pan with a lid. Add the celery, potato and onion and stir. Put the lid on and cook gently for 10 minutes, stirring from time to time.
  2. Add the stock and celery seeds and bring to the boil. Reduce the heat, cover and simmer for 30 minutes or until the vegetables are tender. Stir in the cream.
  3. Blend the soup until smooth then return to the heat. Crumble in the cheese and heat very gently until the cheese has melted. Taste and season. Serve with crusty bread.

Celery and blue cheese soup

A rich creamy lunch, supper or starter for those colder days.

50g butter
1 large head of celery (trimmed and sliced)
1 medium potato (peeled and diced)
1 onion (chopped)
600ml vegetable stock
1/2 tsp Bart celery seeds
150ml single cream
150g blue cheese
  1. Melt the butter in a large sauce pan with a lid. Add the celery, potato and onion and stir. Put the lid on and cook gently for 10 minutes, stirring from time to time.
  2. Add the stock and celery seeds and bring to the boil. Reduce the heat, cover and simmer for 30 minutes or until the vegetables are tender. Stir in the cream.
  3. Blend the soup until smooth then return to the heat. Crumble in the cheese and heat very gently until the cheese has melted. Taste and season. Serve with crusty bread.

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