1 medium leek (220g cut) white stalk only, washed and thinly sliced
350g celery, roughly chopped
2 eating apples, peeled and diced
150g peeled potato, peeled & diced
900ml vegetable stock
100g Stilton cheese (or other blue cheese)
75ml cream, whipped
5g chives, chopped
Equipment: Medium Saucepan
- Melt the butter in a heavy based saucepan, add the leek and celery, cover with a paper cartouche (lid) and sweat until softened (5 mins). Add in the diced apple and simmer for a further 3-4 mins.
- Add the potato and season. Then add the stock, cover and bring to the boil, then reduce heat to a simmer for a further 10 mins or until the potato has softened.
- Whizz the soup with a stick blender until smooth. Stir in the crumbled blue cheese and whizz once more.
- Garnish with chopped chives and a generous dollop of whipped cream.