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celeriac and stilton soup

1 large celeriac

1 onion

knob of butter

swiss marigold vegetable stock

stilton

Peel and dice the celeriac and chop the onion. Sweat these vegetables gently in the butter for a few minutes, then add about 2 pints of water. Boil until the celeriac is mashable. Add the stock and blend until smooth. Add stilton, about a tablespoon is nice, but it depends on your taste and how strong the cheese is. Serve with toasted homemade bread.

©colour it green 2008