Name: Celery and stilton soup
Total time: 30 min
Yield: Serves 4
Cuisine: British
Ingredients: 2 tbsp extra-virgin olive oil plus extra to serve; 1 bunch celery leaves picked and sticks chopped; 1 onion chopped; 1 medium floury potato peeled and chopped; 750ml vegetable stock; 100ml single cream; 100g stilton crumbled; 1tbsp chives snipped to make 1 tbsp

A bowl of golden-coloured soup with crumbled cheese and celery fronds on top

2 tbsp extra-virgin olive oil
plus extra to serve
1 bunch celery
leaves picked and sticks chopped
1 onion
chopped
1 medium floury potato
peeled and chopped
750ml vegetable stock
100ml single cream
100g stilton
crumbled
1tbsp chives
snipped to make 1 tbsp

Method

step 1
Heat the oil in a stock pot or large pan and fry the chopped celery and onion for 8-10 minutes until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender.
step 2
Blitz the mixture with a stick blender until smooth, then stir in the cream and most of the cheese. Heat gently until the mixture is steaming and the cheese has melted. Season well, then add a splash more stock or water if you prefer a thinner soup.
step 3
Ladle the soup into four bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, the chives, some more black pepper and a little olive oil.