Celery and Blue Cheese Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 750mls
 
How to start with celery and end with soup
Ingredients
  • 1 tbsp butter
  • 1 tsp olive oil + extra for drizzling
  • ½ onion, finely chopped
  • 250g celery, approximately 5 sticks, finely diced
  • 250g potato, peeled and diced
  • 4-500mls vegetable or chicken stock
  • 50g blue cheese - I nearly always have Stilton in my fridge, but any blue cheese will be fine.
  • Vinegar or lemon juice to balance flavours
  • Sea salt and black pepper
Toasted Walnut topper
  • 25g walnuts
  • 1 tsp maple syrup
  • handful celery leaves, or parsley (or a combination), finely chopped
  • 25g blue cheese, crumbled
  • + red grapes, sliced in half to serve (optional)
Instructions
  1. Heat the butter and 1 tsp olive oil in a large saucepan over a medium heat, sautė the chopped onions and celery, with a pinch of salt for around 8-10 minutes until softened. Add the potato, stock and bring to boil. Lower to a simmer, cover and cook for 15 minutes, or until the potato is cooked through.
  2. Turn off the heat, and allow to cool for a few minutes (for safety) then blend in a high speed blender until silky smooth. Add 50g of the blue cheese and blend again. Add water if the soup is too thick and then season to taste. For a brighter flavour add vinegar or lemon juice. I like a tsp or so of sherry vinegar.
  3. To make the topping, toast the walnuts in a small frying pan, until lightly browned, add the maple syrup and toss together, till sticky. Turn out onto a board to cool, and then roughly chop. Pop into a small bowl along with the finely chopped celery/parsley leaves and 25g crumbled blue cheese. Add a drizzle of oil, and stir together.
  4. Plate up the soup and scatter over walnut topper, serve with a few red grapes and another drizzle of olive oil, if you like.
Notes
This soup serves 2
Recipe by Ceri Jones Chef at https://cerijoneschef.com/celery-and-blue-cheese-soup/