Celeriac Stilton & Pear Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
A perfect soup for the festive season
Course:
Lunch, Soup, Vegetarian
Cuisine:
British
Keyword:
pear soup
Servings: 4 -6
Ingredients
- 2 tbsp light olive oil
- 1 onion roughly chopped
- 1 leek roughly chopped
- 1 head of celeriac peeled and roughly chopped
- salt & pepper
- 2 pears peeled, cored and roughly chopped
- 600 ml hot vegetable stock
- 150 g Stilton cheese crumbled
- 50 ml cream added after the soup is blended
- creme fraiche & chopped flat leaf parsley for garnish
Instructions
-
In a large saucepan, heat the oil over a medium heat then add in the chopped onion, leek, celeriac and seasoning. Cook over a medium/low heat for 5 minutes but do not let the vegetables brown. If they begin to colour, turn down the heat
-
Add the vegetable stock, bring to the boil then turn down to a simmer and cook for 30 minutes
-
Place the soup in a blender (I used a Froothie) and blend until smooth
-
Stir through the crumbled Stilton and the cream. Check the seasoning.
-
Serve in soup bowls garnished with creme friache and chopped parsley.
Recipe Notes
This soup will keep in the fridge for 4 days. It can also be frozen.