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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

ΒΌ cup light thickened cream

60gms blue cheese (castello)

Salt and ground pepper

Thick wholegrain toast to serve.

  1. Heat oil in a large saucepan over med heat. Add onion and garlic and cook, stirring often for 5 mins.
  2. 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.
  3. 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.
  4. 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.