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Celeriac & butterbean soup with Stilton
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Knob of butter
1-2 tbsp oil, plus extra for drizzling
3 shallots, chopped
1 stick celery, chopped
2 cloves garlic, bashed
1 sprig rosemary
1-2 fresh bay leaves
1 celeriac, peeled and chopped
400g can butterbeans, drained
1L Cooks’ Ingredients Vegetable Stock or homemade stock (see tip)
Fresh thyme leaves, to garnish
1. Heat the butter and oil in a large saucepan. Gently fry the shallot, celery, garlic, herbs and seasoning for 10 minutes until softened
but not coloured. Add the celeriac and fry for 5 minutes. Stir in the butterbeans and add the stock. Bring to the boil and simmer for 25 minutes, or until the celeriac is soft.
2. Remove the bay leaves and rosemary. Pour into a blender and blitz until smooth. Pour back into the pan and season well. Add 75g of the Stilton and stir to melt.
3. Serve in deep bowls and top with the remaining Stilton, crumbled, a drizzle of olive oil and a few thyme leaves.
To make your own vegetable stock, roughly chop a carrot, a stick of
celery and an onion and fry with a bay leaf until softened. Cover with water, bring to the boil and simmer for 35 minutes.
Typical values per serving:
This recipe was first published in January 2019.