creme fraiche & chopped flat leaf parsley for garnish
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.
This soup will keep in the fridge for 4 days. It can also be frozen.
The recipe 'Celeriac Stilton & Pear Soup' first appeared on How to cook good food and is copyright.