This is a warming soup with well balanced flavours as the apple softens the sharpness
of the Stilton.
4 -6 Portions
Prep: 15 minutes
Cook: 35-45 minutes
25g onion, sliced
25g white of leek, sliced
50g celery, chopped
300g celeriac, peeled and chopped
500ml vegetable stock
500ml thin bechamel sauce*
200g apple, peeled, cored and diced
150ml double cream
Maldon salt and freshly ground pepper
12 Chervil leaves (optional)
60ml double cream
Soup: Place the butter in a saucepan over a moderate heat and cook
the vegetables so that the onion is soft and they are without colour.
Gradually mix in the flour with a wooden spoon and cook slowly for a few
minutes, stirring occasionally.
Bring the stock to a boil and gradually stir it in to the saucepan with the
vegetables. Bring to the boil and add the bouquet garni and a little seasoning.
Leave to simmer for 30 minutes, skimming when necessary
Remove the bouquet garni and add the apple and stir in the bechamel sauce.
Bring it to the boil and reduce to a simmer and cook for a further 5
Remove the soup from the heat and liquidise it in batches with the cream and
Stilton, in a food processor or blender (be careful not to overfill it or it will
Return the soup to a clean pan and reheat. Adjust the seasoning and
consistency by adding a little stock and cream if necessary. You should have a
smooth creamy consistency, that pourable and will coat the back of a
Garnish: Celeriac and Apple balls: With a solorino scoop (small
melon baller) remove 12 balls of both apple and Stilton, placing them in a bowl of
water with lemon juice. Blanch the balls in boiling water so that they are just soft
and return them to the water a and lemon juice and set aside.
To Serve: Heat the soup, and pour into warm soup bowls, place 2
balls of apple and celeriac in each bowl. Garnish with a little cream and chervil
* To make thin bechamel sauce: Bring 500ml of milk to the simmer. Melt 30g
butter in a saucepan and mix in 30g flour. Remove it from the heat and cool
slightly. Gradually mix in the boiling milk into the flour and butter mixture,
stirring constantly so as to avoid lumps. Return it to a moderately low heat and
stir regularly until thickened. (to make medium sauce use 50g butter and flour, to
make thick 60g).
*Bouquet garni: Parsley thyme and bay leaves tied together with string or
dried in muslin bags.