Pear, Celeriac and Stilton Soup

1. 1

   Cut the pears into slices and poach them in 300ml/1/2 pint water until they are tender.

2. 2

   Blend the pears and water together and reserve.

3. 3

   Heat the oil in a large saucepan and gently fry the onion until transluscent.

4. 4

   Add the celeriac and cook, covered, for 10-15 minutes, or until tender.

5. 5

   Add the vegetable stock and blended pears, bring to the boil and then reduce the heat and simmer for 10 minutes.

6. 6

   Liquidise the soup in a blender and return to a clean pan.

7. 7

   Re-heat gently, season to taste and stir in the crumbled Stilton,* if using.

8. 8

   Serve immediately with a swirl of dairy or soya* cream and a sprinkling of chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.