Celeriac, cider and Stilton soup
Skill level: Bit of effort
This alliterative sounding soup is a real stunner. Creamy and velvety smooth, it makes a satisfying starter or a lunchtime meal. A great way to boost your five-a-day, it is stocked full of healthy veg. Celeriac is a seriously, sadly underused vegetable with a big nutritional punch – full of vitamins and minerals, it is a good source of Vitamin B6, C and K, as well as iron, calcium and phosphorus. Of course, the cream and Stilton is a little bit of indulgence – but you deserve it!
- 15g butter
- 1 large onion, diced
- 1 medium-sized celeriac, cut into small chunks
- 1 large potato, peeled and diced
- 1ltr of chicken or vegetable stock
- 300ml dry cider
- 150ml double cream
- 110g finely crumbled Stilton cheese
- Salt and freshly ground black pepper
For an extra touch of extravagance, serve the soup with some crispy fried pancetta or bacon lardons sprinkled on top.
- Heat the butter in a large saucepan, then fry the onion and potato together until softened.
- Add the celeriac and cook for 2 mins, while stirring.
- Pour in the stock and cider and bring to the boil. Reduce the heat slightly and, placing a lid on the pan, allow to simmer for 30 mins.
- Remove the soup from the heat and add the cream and stilton, stirring together until the cheese has thoroughly melted.
- Blend the soup and season with freshly ground black pepper and salt, to taste.