Celery (and stilton) soup
I have been making a lot of soups recently, in an effort to be a little better behaved in my eating habits. I’ve taken to making a big batch of soup on Sunday nights and then having that soup for lunch every day at work. This one is nice and filling, and it’s got a gorgeous flavour. If you’re not trying to cut down or lose weight, I really recommend throwing in a wedge of stilton about 5 mins before you blend it – celery and stilton go beautifully together!
You will need:
- 2 large celery bunches
- 2 large baking potatoes (or equivalent in other potatoes)
- 2 litres of vegetable or chicken stock
- 1 large onion or 2 small
- around 200g of stilton (optional)
- seasoning
- oil (I use rapeseed or coconut oil)
- Firstly, finely chop your onions and pop in a big saucepan with a glug of oil. Turn the heat up to medium and let them brown gently. While they’re doing that, wash and trim your celery, then dice. Throw the celery in with the onions and give it a big stir. Turn the heat down a bit so the onions don’t burn.
- Peel your potatoes and chop into 4 chunks (ish).
- Pour 3/4 of the stock into the pan carefully and wait until the whole mix is bubbling. Add the potatoes and a generous sprinkling or salt and pepper and stir. Turn the heat down to a simmer, cover, and let cook for 30 mins. If you’re adding stilton, crumble it into the pan after 20 mins.
- When the potatoes are very soft and the celery is easily squishable, use a handheld blender to whizz up the soup until it’s smooth. If it’s a bit thick at this point, add the rest of the stock. If it’s too thin, leave simmering on a gentle heat until it reduces to the right consistency.
- Serve with crusty white bread and butter! Or, if you’re being really healthy, just eat an extra large bowl and you should be full.
Enjoy!
