18
Celeriac and Stilton Soup
Serves 4
This soup is made using celeriac which is a very under rated vegetable, the combination
with apple and stilton is a real winner.
•
Knob of butter
•
1 tbsp. olive oil
•
1 large onion, peeled and quartered
•
500g celeriac
•
250g potatoes
•
Sea salt and freshly ground black pepper
•
Handful of thyme sprigs, leaves picked
•
900ml vegetable stock
•
1 dessert apple, peeled, cored and diced
•
Juice of ¼ of a lemon
•
Handful of curly leaf parsley, finely
chopped
•
100g Stilton, crumbled
•
Serve with chunky walnut bread
METHOD
1. Melt the butter and oil in a large pan, add the onion and gently fry for 5-6 minutes
until softened.
2. Peel the celeriac and potatoes and cut into chunks. Add the celeriac and potato to the pan with
some salt and pepper and the thyme leaves. Stir well then pour in the stock. Bring to the boil
and simmer for 20 minutes.
3. Add the diced apple with a squeeze of lemon juice and continue to cook for 5 minutes, until
the celeriac, potato and apple are very soft. Remove from the heat and allow to cool for 30
minutes.
4. Add the soup to the glass blending Jug and secure the lid then blend until smooth you may
have to do this in batches. Return the soup to the pan and adjust the seasoning with lemon
juice, salt and pepper. Reheat gently then stir in the parsley with half of the Stilton.
5. Divide the soup between warm bowls and sprinkle the remaining Stilton over each portion to
serve. Serve with walnut bread on the side.
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