Creamy Celery Soup with Stilton Cheese

10 prep, 30min cook

Serves 4

Ingredients

30g butter

1 small celeriac, peeled and chopped

1 leek, trimmed and chopped

2 garlic cloves, peeled and chopped

1 head of Fenland celery with leaves, chopped (reserve some leaves for garnishing)

850ml vegetable stock

150ml milk

75g Stilton cheese

Sea salt and freshly ground black pepper

1 small white loaf, cut into cubes

2 tbsps rapeseed oil

Method

Place the butter into a large hot saucepan with the celeriac and cook for 4 minutes. Add the leek and garlic and sweat for a further 3 minutes, then add the chopped celery and stock. Bring to a simmer, then cover and cook for 15 minutes until the celery is soft. Set aside.

For the croutons, preheat the oven to 180°C/350°F/Gas Mark 5. Mix the bread cubes, oil and grated cheese in a bowl. Scatter onto a baking tray and cook for 20 minutes or until golden brown.

10 minutes before the croutons are ready, liquidize the soup and pass through a sieve. Stir in the milk and Stilton, season and reheat slowly. To serve, garnish with the croutons and a sprinkling of chopped celery leaf.