Celeriac, cider and Stilton soup recipe

This alliterative sounding soup is a real stunner. Creamy and velvety smooth, it makes a satisfying starter or a lunchtime meal. A great way to boost your five-a-day, it is stocked full of healthy veg. Celeriac is a seriously, sadly underused vegetable with a big nutritional punch – full of vitamins and minerals, it is a good source of Vitamin B6, C and K, as well as iron, calcium and phosphorus. Of course, the cream and Stilton is a little bit of indulgence – but you deserve it!

Ingredients

• 15g butter
• 1 large onion, diced
• 1 medium-sized celeriac, cut into small chunks
• 1 large potato, peeled and diced
• 1ltr of chicken or vegetable stock
• 300ml dry cider
• 150ml double cream
• 110g finely crumbled Stilton cheese
• Salt and freshly ground black pepper

Method

1. Heat the butter in a large saucepan, then fry the onion and potato together until softened.
2. Add the celeriac and cook for 2 mins, while stirring.
3. Pour in the stock and cider and bring to the boil. Reduce the heat slightly and, placing a lid on the pan, allow to simmer for 30 mins.
4. Remove the soup from the heat and add the cream and stilton, stirring together until the cheese has thoroughly melted.
5. Blend the soup and season with freshly ground black pepper and salt, to taste.