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Stilton and celeriac soup with pancetta and apple croutons
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1 small onion, finely chopped
1 clove garlic, finely chopped
1 medium celeriac, peeled and cubed
150ml Cinzano Extra Dry Vermouth or white wine
1 litre Cooks’ Ingredients Chicken Stock
175g blue Stilton, crumbled
½ x 77g pack Cooks’ Ingredients Diced Pancetta
4 tbsp half fat crème fraîche
15g dried apple, diced
1. Heat the butter in a large pan and add the onion and garlic. Cook for 5 minutes until softened and golden, then add the cubed celeriac and toss in the butter for 1–2 minutes. Add the vermouth (or wine) and stock and bring to the boil. Simmer for 15 minutes until the celeriac is tender.
2. Purée the soup with the Stilton until smooth then return to the pan and heat through, but take care not to boil. Check the seasoning. To serve, dry-fry the pancetta and apple in a small non-stick frying pan until crisp and golden. Serve the soup with a dollop of the crème fraîche and the pancetta and apple scattered on top.
Typical values per serving:
4.7g fibre 31.9g
This recipe was first published in March 2011.
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