Celery & Blue Cheese Soup
CREAMY CELERY & BLUE CHEESE SOUP
You will need
1 tbs olive oil
1 large brown onion, chopped
2 garlic cloves, finely chopped
1 standard bunch celery , trimmed.
500gms Desiree potatoes, peeled and diced
4 cups chicken stock
¼ cup light thickened cream
60gms blue cheese (castello)
Salt and ground pepper
Thick wholegrain toast to serve.
- Heat oil in a large saucepan over med heat. Add onion and garlic and cook, stirring often for 5 mins.
- Add stock and cover while bringing to the boil. Reduce heat and simmer for 25min to 30 mins until tender. Set aside to cool slightly.
- Puree soup until smooth. In batches, push mixture through a fine sieve over a large bowl and discard any stringy pieces. Return soup to pan.
- Stir in cream and heat over medium heat until hot (do not boil) Crumble in 50gms of blue cheese into soup and season with S&P. Keep stirring until cheese melts. Ladle into serving bowls and serve with remaining crumbled cheese and thick wholegrain toast.