This particular type of celery has a unique nutty-sweet flavour so it's a great addition to any dish. The soup combines Fenland celery with Stilton cheese for a creamy texture and wonderful taste. Follow this easy method to make a lovely soup and also your very own cheesy croutons, which will add a nice crunch.
- 1oz butter or margarine
- 1 small or ½ medium celeriac, chopped
- 1 large leek, chopped
- 2 cloves garlic, chopped
- 1 whole head of fresh Fenland Celery with leaves, chopped (reserve some leaf for garnishing)
- 850ml vegetable or chicken stock
- 150ml milk
- 75g Stilton cheese
- Salt and pepper
- For the croutons:
- 1 small white loaf (1 day old), cut into small cubes
- 2 tablespoon olive oil
- 50g Cheddar, grated
Method1 Melt the butter or margarine and add the celeriac. Stir and then sweat for 3-4 minutes before adding the leek and garlic and cooking for a further 3-4 minutes.
2 Add the chopped celery and stock. Gently simmer with the lid on for 15 minutes or until the celery is just soft. Remove from heat and leave to cool.
3 Liquidise and then sieve if a smoother texture is desired. Stir in the milk and cheese and reheat until the cheese has dissolved, taking care not to let it boil.
4 Garnish with croutons (recipe below) and 1 teaspoon finely chopped celery leaf.
1 Mix the bread cubes, olive oil and grated cheese in a bowl. Scatter onto a baking tray and cook for 20 minutes at 180C/350F/Gas5.
2 Cook for another 10 minutes if not golden brown. Cool and store in an airtight container for up to a week.
Prep Time10 minutes
Cook Time30 minutes
Nutrition InformationServes 4
Try these other yummy simple to make home-made soups:
Creamy Cheese & Red Onion Soup
Hearty Italian Vegetable Soup
Super Healthy Watercress Soup