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

3 out of 5 stars(1) Rate this recipe

Gluten freeVegetarian

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.