Fenland Celery Soup

Name: Fenland Celery Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 50 g unsalted butter; 1 head Fenland celery, stems and core very thinly sliced, pale inner green leaves reserved; 1 leek, finely sliced; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp salt; 1 medium maris piper or other floury potato, peeled and finely chopped; 500 ml vegetable stock; 50 ml double cream, plus extra for drizzling; 75 g stilton, crumbled

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Gluten freeVegetarian

Serves4
CourseMain meal
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins

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Ingredients

50g unsalted butter
1 head Fenland celery, stems and core very thinly sliced, pale inner green leaves reserved
1 leek, finely sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp salt
1 medium maris piper or other floury potato, peeled and finely chopped
500ml vegetable stock
50ml double cream, plus extra for drizzling
75g stilton, crumbled

Method

Melt the butter in a large saucepan and add the celery, leek, onion, garlic and salt. Sweat gently over a low heat for about 20 minutes, stirring often, until soft but not browned. Add the potato and stir together for a couple of minutes, then pour in the stock, plus 500ml water. Bring to a boil, then reduce the heat and simmer for 15-18 minutes, until the vegetables are soft.
Whizz in a blender until totally smooth, then add the cream and blend again; thin with a splash of water or milk, if needed. Season with pepper, and more salt if you think it’s needed. Ladle into bowls and add a swirl of cream. Scatter with the crumbled stilton and reserved celery leaves before serving.