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Russet Apple Celery and Stilton Soup

natooraThis recipe for Russet Apple Celery and Stilton Soup has been reproduced courtesy of Natoora -

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Russet Apple Celery and Stilton Soup"Warm up with this juicy autumn soup and make the most of two British classics – the beautiful russet apple and tangy Stilton . . ."

Ingredients 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, leaves reserved
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

How to make Russet Apple Celery and Stilton Soup

  • Gently cook the leek and celery in the butter for 3 - 4 minutes in a covered pot, stirring every so often.
  • Add the stock, season lightly, bring to the boil and simmer for 20 minutes.
  • Add the apple and simmer for a further 10 minutes, or until the apples are soft.
  • Blend until smooth and sieve out any lumps and stringy bits.
  • Add the cream and serve with the celery leaves torn into the soup with the chunks of Stilton and scatter with a little celery salt.

Serves 4

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Published with permission of Natoora