Russet Apple Celery and Stilton Soup
recipe for Russet Apple Celery and Stilton Soup has
been reproduced courtesy of Natoora
what is Natoora all about? Natoora is about the
finest quality groceries online: fresh food delivered
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Natoora is an online food specialist with a difference.
They source the finest quality fresh food and groceries
from the best markets and specialist local suppliers
in the UK, France and Italy. As suppliers of some of
the top restaurants in London, including such luminaries
as The River Café, Theo Randall and The Greenhouse,
you know you're in safe hands!
Their passion and experience for fresh, seasonal foods
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and expertise in every product.
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and placing an order.
You won't find a candlemaker but all in one place you
will find fresh fruit, vegetables, quality meat and
fish, fine cheeses, artisan groceries and much more
up with this juicy autumn soup and make the most of
two British classics the beautiful russet apple
and tangy Stilton . . ."
for Russet Apple Celery and Stilton Soup
A good knob of butter
1 leek, roughly chopped and washed
1 small head of celery, roughly chopped and washed,
1.5 litres vegetable stock
Salt and freshly ground black pepper
2 russet apples, peeled, cored and roughly chopped
2tbsp double cream
60-80g Stilton, rind removed and cut into small chunks
1tsp celery salt
to make Russet Apple Celery and Stilton Soup
cook the leek and celery in the butter for 3 - 4 minutes
in a covered pot, stirring every so often.
the stock, season lightly, bring to the boil and simmer
for 20 minutes.
the apple and simmer for a further 10 minutes, or
until the apples are soft.
until smooth and sieve out any lumps and stringy bits.
the cream and serve with the celery leaves torn into
the soup with the chunks of Stilton and scatter with
a little celery salt.
with permission of Natoora