Val's kitchen:

Celery and Stilton Soup

Ingredients

12 oz (350g) trimmed celery stalks (save leaves)

4 oz. (l0-Og) potatoes peeled and cut into chunks.

2 medium leeks - whites only - sliced.

1 oz. butter

1 pint chicken stock

5 fl. oz. (100 ml) milk

3 oz (75g)

salt and pepper,

Optional*

¼ tsp. celery seeds

5 fl. oz. ( 150 ml) single cream

Method

Melt the butter in a large pan. 

Chop celery and add to pan with potatoes and drained leeks. 

Stir well, coating with butter. Cover and cook for 15 mins. Add stock, celery seeds* and some salt.  Bring to simmering point, cover once more and cook very gently for 20 - 25 mins. until vegetables are tender.

Puree the soup by liquidising or sieving, then return to pan stirring in cream* and milk.  Bring soup back to boil, check seasoning adding the crumbled stilton, more salt and pepper if necessary.

Then just before serving chop celery leaves, stir into soup to give extra colour.

* Optional