Serves 2 to 3
This classic vegetarian soup is strong and rich and – here’s a bonus – dead easy to prepare.
5 celery sticks, trimmed and diced
700ml vegetable stock
Salt (not too much as the butter, stock and stilton are all salty too)
Ground black pepper
200g to 250g stilton, crumbled
Melt the butter in a large saucepan and when it is foaming add the celery. Sauté until softening, approx. 5 minutes, stirring occasionally. Add the flour and cook, stirring, for 1 minute. Take the pan off the heat and slowly stir in the stock and milk. Return to a simmer, season with salt and pepper, cover and simmer until the celery is soft, approx. 15 minutes.
Once the celery is soft, take the pan off the heat and leave it to cool for 10 minutes. Use a stick blender to blitz the soup to a smooth, creamy consistency.
Return the pan to a gentle heat and stir in the crumbled stilton. Keep stirring until all the stilton has melted and been incorporated into the soup. Check the seasoning.
At this stage the soup can be cooled and stored in the fridge until needed.