CELERIAC, APPLE AND STILTON SOUP
CATEGORY : SOUPS
ENOUGH FOR :
INGRIEDIENTS
1 lb/450g celeriac, peeled and finely diced
8 oz/250g potatoes, peeled and sliced
6 oz/175g whipping cream
4 oz/110g stilton
2 oz/50g butter
3 pints/1.7 litres vegetable stock
3 eating apples, peeled, cored and sliced
1 onion - chopped
2 teaspoons lemon juice
salt and black pepper to taste
8 oz/250g potatoes, peeled and sliced
6 oz/175g whipping cream
4 oz/110g stilton
2 oz/50g butter
3 pints/1.7 litres vegetable stock
3 eating apples, peeled, cored and sliced
1 onion - chopped
2 teaspoons lemon juice
salt and black pepper to taste
METHOD
Heat the butter in a large pan. Add the onion and the celeriac and brown lightly. Add the salt and pepper. Pour the stock in the pan and simmer for 20 minutes (or until the celeriac is tender). Add the apple and the lemon juice and cook until the apple is soft. Blend the soup, then crumble the stilton into the soup to melt. Blend again and add the cream before serving.
DUDLEY
A Teledu Opus production for S4C
www.s4c.co.uk/dudley
A Teledu Opus production for S4C
www.s4c.co.uk/dudley