This article was written for Annabel & Grace, which is now part of Rest Less.
My childhood memories of celery are not particularly exciting – crispy, crunchy but a somewhat bland taste when munched raw. I also recall celery sticks smeared with cream cheese or stalks being put on the table in a jug of water (and usually left untouched!). However, something magical seems to happen when you cook celery, as I discovered recently when knocking up this velvety Celery and Blue Cheese Soup. It is as delicious cold as it is warm, so don’t discount it on a warm Summer day! Can be made ahead and frozen which is always useful.
Celery and Blue Cheese Soup
6
servings5
minutes30
minutesIngredients
Bunch celery, chopped
Large white onion, cubed
One large potato, peeled and cut into small cubes
750ml chicken or vegetable stock
100g blue cheese, crumbled (I used Roquefort, my absolute fave – but any blue cheese will be great)
100ml single cream
Directions
- Heat a tbsp olive oil and a blob of butter in a large saucepan.
- Cook the celery and onion for 10 mins on medium heat until softened but not golden
- Add the potato and stock, bring to a boil and simmer for 15 – 20 mins until the potato is cooked.
- Whizz up in a processor (or using a stick blender) until smooth. Stir in the cream and the cheese. Season well with sea salt and freshly ground pepper. Re-heat. Garnish with fresh herbs and or/ chopped walnuts and serve.
Recipe Video
Notes
- If you’d like to freeze this Celery and Blue Cheese Soup, make it but do not add the cream and let it go cold (ie don’t re-heat). Freeze in a suitable container with tight-fitting lid, allowing some room for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly, stir in the cream, add your choice of garnish and serve.
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