Pear, Celeriac and Stilton Soup

Ingredients

For the soup

• 675g pears peeled and cored
• 300ml water
• 2 tbsp sunflower oil
• 1 onion chopped
• 450g celeriac peeled and roughly chopped
• 900ml vegetable stock
• Salt and freshly ground black pepper to taste
• 225g Stilton cheese crumbled

To garnish

• 4 tbsp single cream
• 4 sprigs flat-leaf parsley

Method

1. Cut the pears into slices and poach them in the water until they are tender. Blend the pears and water together and reserve. Heat the oil in a large saucepan and gently fry the onion until transluscent.
2. Add the celeriac and cook, covered, for 10-15 minutes, or until tender. Add the vegetable stock and blended pears, bring to the boil and then reduce the heat and simmer for 10 minutes.
3. Liquidise the soup in a blender and return to a clean pan. Re-heat gently, season to taste and stir in the crumbled Stilton cheese, stirring until it has melted.
4. Serve immediately with a swirl of single cream and a sprig of flat-leaf parsley