Celery and blue cheese are the type of things we often have lurking in the back of the fridge. Here’s one of our favourite recipes for using it up.
Enough soup for 4 people:
- Chop a large head of celery, peel and roughly chop an onion and half a head of celeriac.
- Melt a thick slice of butter in a big pot, add your chopped veg and cook for around 20 minutes, until soft.
- Pour in 1 litre chicken stock and add a bay leaf. Bring to the boil, then lower the heat and simmer for half an hour, stirring now and then.
- Blend until smooth and check the seasoning (you probably won’t need much salt as you’ll be adding salty cheese). We like to pass through a sieve too for a smooth, silky consistency.
- Serve with blue cheese crumbled over the top.
You could probably add a swirl of cream too if you’ve some of that.
Original recipe from one of our favourite cookbooks: Nigel Slater’s Tender Volume I.
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