Denise Tollyfield 10 min. 15 min.

[Serves 4]

1 tblsp vegetable oil

15g butter

2 x leeks, trimmed, washed & sliced

4 x celery sticks, washed and chopped

1 x large courgette, chopped

500ml hot vegetable stock

1 tsp mixed herbs


150g stilton cheese

80ml double cream


fresh parsley to garnish


Take a large saucepan and add the oil and butter then fry the vegetables together

for about 5 minutes.

Season then add the mixed herbs and stock, cover and simmer for about 25 minutes

until the vegetables are softened.

Blend the soup either in a blender or with a stick blender, crumbling the stilton in as you go.

You may need to add more stock if the soup is too thick.

Taste, adjust seasoning if needed then add enough cream to give a smooth, luxurious

texture to the soup.

Serve straight away with a swirl of double cream and a little fresh chopped parsley.