450g celery sticks cleaned, trimmed of any leaves and diced
½ brown onion, pelled and diced
1 bay leaf
1 clove of garlic, roughly chopped
1 vegetable stock cube
200g Stilton cheese
1 tablespoon chopped parsley
Salt and pepper
Cream to serve (optional)
Drizzle some olive oil into a large pan along with the celery, onion, a pinch of salt and a bay leaf. Gently cook the vegetables on a medium/low heat for about 20 minutes, stirring frequently to make sure the vegetables don’t “catch” on the bottom and burn. Try to avoid the vegetables browning/caramelising as this will affect the final colour of the soup. The idea is to sweat the vegetables to release their flavours. Add the garlic and continue to cook for another couple of minutes.
Add the milk, water and stock cube and simmer the soup on a medium heat for 30 minutes. Crumble the Stilton into the soup then add the chopped parsley. Using a stick blender, blitz the soup until smooth. Check the seasoning, adding salt and pepper as necessary. Serve with a drizzle of cream (optional).