A delicate soup that makes the best use of any celery have you left over in your fridge.
1 medium onion peeled and sliced finely
1 medium carrot, peeled and cut into small dice
400g celery, trimmed and finely sliced
60g butter or olive oil
600ml chicken or vegetable* stock
2 apples, cored and chopped
25g cashew nuts, lightly toasted
2 tablespoons single cream
Salt and black pepper
Gorgonzola or Roquefort, crumbled for garnish
- Fry the onion, carrot and celery in the butter or olive oil for 15 minutes until softened and lightly coloured (stir from time to time).
- Add the stock and bring the mixture to the boil. Turn the heat down to a simmer, put the lid on the saucepan and cook for 10 minutes.
- Add the apples and cook until they are soft and collapsing.
- Add the cashew nuts and cream and blend the mixture until very smooth. Season with salt and pepper if it needs it. Serve topped with crumbled blue cheese
Recipe Note: *Use vegetable stock to make this soup suitable for vegetarians.