Celery, Stilton & Pear Soup
A delicious make-ahead starter for ‘the big day’. Recipe taken from Quick After-Work Cookbook.
Butter 15g (½oz)
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)
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.