• 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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

856kJ/ 206kcals

Fat

15.7g

Saturated Fat

9.9g

Carbohydrates

10.9g

Sugars

3.4g

Fibre

2.6g

Protein

5.3g

Salt

1.2g

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Overall rating (3/5)

3 out of 5 stars1 rating