Celeriac is a great tasting vegetable although it has rather a “loose” texture for a soup so adding potato helps to thicken it. The addition of apple and cheese gives a contrasting, warming flavour that lifts it on a chilly autumn day.

But, first things first, behind any great soup is a good stock and here are 3 ways to achieve this:-

• Use the recipe for chicken stock here. A long, slow simmer with occasional skimming will produce a good stock – avoid boiling as this will emulsify the fat and make a murky greasy liquid.

• Make vegetable stock from uncooked leeks, carrots and celery. Add a tablespoon of miso and any herbs you can find and simmer as before. 

• If you don’t have time, use a stock cube!

Celeriac Soup with Potato, Glazed Apple and Stilton

Ingredients

500g celeriac

200g potato

lemon juice

2 Tablespoon Olive oil

175g onion

1 litre stock

1 bay leaf

90g eating apple

salt and black pepper

2 Tablespoons chopped parsley

knob of butter

150g blue cheese

Peel the celeriac and the potato and cut into 1 cm dice. Place in a bowl with the lemon juice and cover with cold water to stop discolouring.

Chop the onion finely and put it in a large pan with the olive oil. Place over a medium heat and sauté until translucent.

Scoop out the celeriac and the potato from the bowl and add to the pan with the stock and the bay leaf (leaving the lemon/water behind).

Cover and bring the pan to the boil and then turn the heat down to simmer for about 30 minutes.

Peel and core the apple and cut into thin slices and put in the bowl with the water and lemon and set aside.

Check that the vegetables are cooked through and soft and remove from the heat. Allow to cool slightly and fish out the bay leaf. Pass through a sieve or liquidize in small batches and place in a clean pan. Check the seasoning, adding salt and pepper to taste. Stir in the chopped parsley and return the pan to a low heat to warm through.

Drain the apple slices and fry in the butter over a high heat until golden.

Divide the warmed soup between four bowls and garnish with the apple.

Crumble the Stilton over the top and serve.