Celery, Leek and Stilton Soup: Recipe

Celery, Leek and Stilton Soup

Now I'm an adult I like Stilton Cheese and any leftover pieces I freeze away for a rainy day. Stilton cheese, celery and leeks all get on well together and are amazing in any recipe.

A bowl of warm, comforting soup simply can't be beaten.  It's also the time of year when we are wall to wall with diets and exercise dvds - eat sensibly with good homemade food made from scratch, eat less and don't forget to eat a slice of cake every day, it always works for me.

Only if you must, the Stilton cheese can be left out of the recipe, but either way it will still taste very delicious.

Serves: 4

You will need:

25g butter
7 sticks celery - reserving the leaves.
1 large leek
1 onion
110g peeled potatoes
¼ tsp celery seeds
600ml semi-skimmed milk
250ml chicken stock
50g Stilton Cheese

Method:

1. Melt the butter in a large saucepan.  Chop the celery, leek and onion, peel and chop the potato. Add to the pan and cook on a medium heat for 15 minutes to soften.
2. Pour the chicken stock and semi-skimmed milk into the pan. Add the celery seeds and season.
3. Cook for 25 minutes or until the vegetables are cooked through.
4. Crumble half the cheese into the pan to melt.
5. Puree the soup with a stick blender until smooth.
6. Pour into bowls, garnish with celery leaves and crumbled Stilton cheese, if you like.