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Celery, Stilton & Pear Soup
Emily Davenport
2 servings
10 minutes
290
British
Starter, Snacks
Recipe taken from the Quick After-Work Cookbook.
Ingredients
- Butter 15g (½ oz)
- Leek 1 small, trimmed and thinly sliced
- Celery 2 sticks, finely chopped
- Pear quarters in natural juice 410g can
- Vegetable stock 250ml (9fl oz), hot
- Stilton cheese 75g (3oz), crumbled, plus a little extra to garnish
- Salt and freshly ground black pepper
- Double cream 2 tbsp to serve (optional)
- Celery leaves, chopped to garnish (optional)
- Find this recipe in the Quick After Work Cookbook
Directions
- Melt the butter in a saucepan and gently fry the leek and celery for 10 minutes, covered, stirring occasionally, until softened but not browned
- Add the pears and juice to the vegetables. Pour in the stock and bring to the boil, cover and simmer for 5 minutes. Remove from the heat
Using a stick blender, purée the soup until smooth. Stir in the cheese and season to taste
- Ladle into warmed bowls, add a swirl of cream if liked and sprinkle with extra diced cheese and celery leaves