Ingredients

• 325g (12oz) celeriac
• 15ml (1 tbsp) lemon juice
• 25g (1oz) butter
• 1 potato, peeled and chopped
• 1 small onion, peeled and chopped
• 600ml (1 pint) vegetable stock
• 75g (3oz) Stilton cheese, crumbled
• 75ml (2½fl oz) double cream
• 2 rashers bacon, crisp fried, to garnish

Tools

• Liquidiser

Method

1. Peel the celeriac and cut into 1cm (½ inch ) cubes. Place in a bowl of water with the lemon juice, to prevent discolouration
2. Melt the butter in a saucepan over a low heat and add the potato and onion and sauté gently for 3-4 minutes. Drain the celeriac and add to the pan. Cook for a further 5 minutes
3. Add the stock and simmer gently for 30 minutes, until the vegetables are soft. Remove the pan from the heat and stir in the Stilton and cream
4. Allow to cool slightly then place the contents of the pan into the Liquidiser in batches. Set the timer to 60 seconds and blend the soup until smooth. Transfer to a cleaned saucepan and season to taste. Reheat gently, but do not boil.
5. Serve in warm soup bowls. Break the crisp fried bacon into bite-sized pieces and scatter over the soup to garnish.

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