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Celery, Stilton & Pear Soup
Rated 5.0 stars by 1 users
Category
Starter, Snacks
Cuisine
British
Author:
Emily Davenport
Servings
2 servings
Prep Time
10 minutes
Calories
290
A delicious make-ahead starter for 'the big day' . 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)
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
Nutrition
Calories 290, Fat 20 grams, Saturated Fat 12.6 grams
