CFMtimes chicken

Apple and Celery Herb Soup with Blue Cheese

1 large knob butter
1 onion or leek, roughly chopped
1 large bunch celery herb
1.5 litres vegetable or chicken stock
2-3 apples, peeled, cored and chopped
2 tbsp thickened cream
80g blue cheese
Salt and pepper

Saute the onion or leek and the celery herb in the butter for four minutes, or until softened. Add the stock, bring to the boil and simmer for 20 minutes.
Add the apples and simmer for a further 10 minutes, or until the apples are soft. Blend until smooth.
Return to the pot, stir in the cream and blue cheese and season to taste. Serve with crusty bread.



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