Sunday, 6 October 2013

Apple, Celery and Stilton Soup

This soup was dreamt up on a day when I'd done a split long run (8 miles pre-breakfast, 12 miles after work), knew I'd be hungry, would need something warm, simple, quick, tasty and hearty and wouldn't feel like going shopping. I had a bit of cheese and a pack of celery languishing in the fridge, a big bag of apples from my mum's tree and a few small spuds hidden away in a cupboard from the allotment, so I came up with the soup idea. These ingredients just seem to have a natural affinity and I was really pleased with how this turned out. Adjust the amount of cheese to suit your taste but a blue cheese does work best in my opinion.

Apple, Celery and Stilton Soup

Serves 2
1 tbsp oil
1clove garlic
1 smallish white onion
4 sticks celery
750 ml vegetable stock
2 medium apples
1 medium potato
1 tsp dried rosemary
30-50g stilton

  1. Heat the oil over a medium heat in a pan. 
  2. Peel and crush the garlic, peel and roughly chop the onion and celery and add to the pan. Soften over a medium heat for about 10 minutes.
  3. Peel, core and roughly chop the apples and add to the pan.
  4. Roughly chop the potato and add to the pan. You can peel it if you prefer but I didn't bother.
  5. Pour over the stock and add the herbs. Simmer for 10-15 minutes until the potato is cooked through and soft.
  6. Crumble in the stilton, stir and leave to melt for a minute or two then remove from the heat, blend, season to taste and serve! 
This is especially good with croutons or crusty bread. Enjoy!

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