Celeriac, apple and stilton soup

Serves 6 knob of butter 1 tbsp. olive oil 1 onion, peeled and chopped 700g celeriac 350g potatoes sea salt and freshly ground black pepper handful of thyme sprigs, leaves only 1.2 litres vegetable stock 2 dessert apples, peeled, cored and diced squeeze of lemon juice 50ml double cream 150g Stilton, crumbled 1 Melt the butter with the olive oil in a large saucepan, add the onion and fry gently for 56 minutes until softened. Meanwhile, peel the celeriac and potatoes and cut into chunks then add to the pan with some seasoning and thyme. Stir well. 2 Pour in the stock and bring to the boil, then lower the heat and simmer for 20 minutes. Add the apples and lemon juice and cook for a further 510 minutes until the vegetables and apples are very soft. 3 Whiz the soup in a blender or using a hand-held stick blender until smooth. Return to the pan and stir in the cream, adding a splash of boiling water if the soup is a little thick. 4 Reheat gently, add half the Stilton and stir until melted. Taste and adjust the seasoning if necessary. Pour the soup into warmed bowls and scatter the remaining Stilton on top to serve.

Copyright 2012 Gordon Ramsay Holdings Ltd.