Ingredients
4 tbsp rice bran oil
2 leeks, outer skin removed
2 garlic cloves, peeled
2 celeriac, about 400g, peeled
100 g fresh spinach leaves
7½ cups vegetable stock
150 g Stilton or similar strong blue cheese – crumbled
6 tbsp cream or milk
SIDS SALT & PEPPER to taste
Directions
Finely slice the leek and garlic then fry gently in a large saucepan for 5 minutes until the leek is soft.
Chop the celeriac into 1 cm chunks. Add the celeriac and ¾ of the stock then cover and simmer for 15-20 minutes until the celeriac is cooked through. Allow to cool for 5 minutes.
Put the blue cheese, spinach & cream (or milk) into a blender. Pour the soup into the blender and whizz until smooth (or use a stick blender in the saucepan). Add more stock if it is too thick
Pour back into the pan, season with SIDS SALT & PEPPER, heat through and serve with the toppings of your choice.
