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Fenland Celery Soup
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A simple cream soup for a chilly day. If you want to gild the lily, a few tiny croutons will add some crunch.
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
1. 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.
2. 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.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in November 2015.