10 min. 15 min.
1 tblsp vegetable oil
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.