Recipe: Celery and Blue Cheese Soup
This celery and blue cheese soup recipe from Mark Hix is a great way to use up excess stalks in your fridge. You can use any blue cheese you have on hand or speak to our deli team about a delicious cheese to add to the soup. If you are using a harder blue cheese simply grate it over the top of the soup.
Recipe courtesy of Mark Hix
Ingredients
- 1 small head of celery, stalk removed and leaves reserved
- 1 medium leek, roughly chopped and washed
- 1tbsp vegetable or corn oil
- ½tbsp plain flour
- 2ltrs vegetable stock
- Salt and freshly ground black pepper
- 150g soft blue cheese mixed with a couple of tablespoons of single cream
Method
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STEP 1
Take 2 or 3 of the centre stems of celery and cut them into ½cm dice. Blanch for 2 - 3 minutes in lightly salted water until tender, then drain. Keep to one side.
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STEP 2
Meanwhile, roughly chop the rest of the celery, reserving the leaves. Heat the vegetable oil in a heavy saucepan; gently cook the leeks and celery for 3-4 minutes with a lid on until they soften.
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STEP 3
Stir in the flour, then gradually add the vegetable stock and bring to the boil. Season and simmer gently for 30 minutes, add the leaves, remove from the heat and blend in a liquidiser until smooth.
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STEP 4
Leave to cool, then chill in the refrigerator, if you are not eating the soup immediately.
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STEP 5
To serve, reheat the soup and further season if necessary. Then ladle into bowls and spoon or grate the blue cheese on to the top of the soup.