Long associated with the finale of the Christmas meal, Stilton and celery is a fine combination and there is every reason to turn it into a soup. I’m not sure it matters which blue cheese you use but the saltier types tend to be more interesting here. A good Stilton will work well enough, but something with more punch—say Picos, Roquefort, Stichelton, or Cashel Blue—would get my vote, as would good old Danish Blue. Cream is usually a given with celery soup, but I am not sure you need it.

　　

Ingredients

enough for 4

　　celery – a large head

　　an onion

　　celery root – half a head, about 9 ounces (250g)

　　butter – a thick slice

　　chicken stock – 4 cups (a liter)

　　a bay leaf

　　blue cheese – 4 1/2 ounces (125g)

　　

Step 1

Give the celery stalks a really good wash, then chop them coarsely. Peel and coarsely chop the onion and celery root.

　　

Step 2

Melt the butter in a deep pan, add the chopped vegetables, and let them cook for about twenty minutes, until soft. Pour in the stock, add the bay leaf, and bring to a boil. Season with salt (remember that you will be adding a salty blue cheese later), then decrease the heat to a simmer, and leave for half an hour, stirring occasionally.

　　

Step 3

Purée the soup in a blender or food processor until really smooth. It may need a little longer than most other vegetables. Check the seasoning and ladle into warm soup bowls. Crumble the cheese into the soup at the table and stir until it is partially melted.

　　Tender