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Recipe of the Month: Apple, celeriac and Stilton soup

This is a warming Autumnal soup with well-balanced flavours as the tang of the apple cuts through the creaminess of the Stilton.

 

Ingredients (serves 4 as a starter)

50g butter
1 onion, diced
White of 1 leek, sliced
500g celeriac, peeled and chopped
200g of potatoes, peeled and diced
1.2 litres of vegetable stock
200ml dry apple cider
3 apples peeled, cored and diced
2 tsp lemon juice
1 tsp fresh thyme leaves
150g Stilton
200ml double cream
Chervil or sage to garnish

  1. Heat the butter in a large pan and add the onion and leek and sauté for 2 minutes
  2. Add the celeriac and potatoes and brown lightly for 5 minutes.
  3. Pour the stock in the pan and simmer for 20 minutes (or until the celeriac is tender).
  4. Add the apple, cider and the lemon juice and cook until the apple is soft.
  5. Blend the soup, and then crumble the Stilton into the soup to melt.
  6. Blend again and add the cream before serving.
  7. Garnish with thyme leaves.