Celeriac and Blue Cheese Soup

Serves: 4 
Preparation time: 15 minutes 
Cooking time: 45 minutes
Tools: Liquidiser

Method

1. Peel the celeriac and cut into 1cm (½ inch ) cubes. Place in a bowl of water with the lemon juice, to prevent discolouration
2. Melt the butter in a saucepan over a low heat and add the potato and onion and sauté gently for 3-4 minutes. Drain the celeriac and add to the pan. Cook for a further 5 minutes
3. Add the stock and simmer gently for 30 minutes, until the vegetables are soft. Remove the pan from the heat and stir in the Stilton and cream
4. Allow to cool slightly then blend in the Liquidiser at low speed, until the soup is smooth. Transfer to a cleaned saucepan and season to taste. Reheat gently, but do not boil
5. Serve in warm soup bowls. Break the crisp fried bacon into bite-sized pieces and scatter over the soup to garnish.