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Celery, Apple And Stilton Soup Print

Celery, Apple And Stilton Soup

Serves 4-6

50g butter
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


Method

  1. 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.
  2. 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.
  3. Whizz the soup with a stick blender until smooth.  Stir in the crumbled blue cheese and whizz once more.  
  4. Garnish with chopped chives and a generous dollop of whipped cream.

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