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Celery, Stilton & Pear Soup

Celery, Stilton & Pear Soup

A delicious make-ahead starter for ‘the big day’. Recipe taken from Quick After-Work Cookbook.

Celery, Stilton & Pear Soup

Ingredients

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)

Instructions

1

Melt the butter in a saucepan and gently fry the leek and celery for 10 minutes, covered, stirring occasionally, until softened but not browned.

2

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.

3

Using a stick blender, purée the soup until smooth. Stir in the cheese and season to taste.

4

Ladle into warmed bowls, add a swirl of cream if liked and sprinkle with extra diced cheese and celery leaves.

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