Celeriac and Stilton Soup

This soup could not be more simple...or delicious. It takes just 25 minutes to make, but tastes as if you slaved over it! Great for parties or just cuddled up at home on a cold winter night.

2 and ½ pounds celeriac (celery root), trimmed of tough outer bit and cut into large chunks
2 leeks, white and light green part only, trimmed, washed of grit, cut into chunks
8 cups chicken stock (or vegetable stock)
½ teaspoon celery seed (if you don’t have this—no worries)
6 to 10 ounces single cream (depending on how luxurious you want to be)
6 ounces Stilton cheese, crumbled (or any good quality blue cheese)
Sea salt to taste

1) Place the celeriac, leeks, celery seed and chicken stock into a large soup pot, cover and bring to a strong simmer. Once it is simmering start timing and cook for about 20 minutes, until the celeriac chunks are tender.

2) Use an immersion blender and puree the soup until smooth. Pour in the cream, stir. Remove the soup pot from the heat. Crumble in the cheese; stir until it melts then season with salt. Taste and serve.

Can be made the day before and gently reheated on the stove. Makes 6-8 servings.