Creamy Fenland Celery Soup with Stilton Cheese
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Ingredients
1 small or ½ medium celeriac, chopped
1 large leek, chopped
2 cloves garlic, chopped
850 ml (1½ pt) vegetable stock
150 ml (5½ fl oz) milk
75 g (2¾ oz) Stilton cheese
Salt and freshly ground black pepper, to taste
For the Croutons:
2 tbs olive oil
As conditions outside remain a little frosty, we thought our readers could use a tasty winter warmer: Creamy Fenland Celery Soup with Stilton Cheese.
Method:
To make the cheesy croutons, mix the bread cubes, olive oil and grated cheese in a bowl. Scatter on to a baking tray and bake for 20 minutes at 180 deg. C., 350 deg. F., Gas Mark 5.