This is adapted from “Super Soups” – a tiny National Trust recipe book I picked up years ago in Northumberland.
- 1 head of celery.
- 1 large carrot.
- 1 large onion.
- 1 and a half pints (900ml) vegetable stock
- 75g grated cheddar cheese
- 100g grated stilton cheese
Trim the celery (optionally leave one or two stalks aside for later). Peel and chop the carrot and onion and place in a saucepan with the stock (I just use a veggie Oxo cube) and season.
Let it come to the boil and then simmer for about an hour.
Give the soup a whirr with a blender. Reheat in the pan and add the grated cheese.
If you decided to save some celery stalks now is the time to chop them into slices. Add them to the bowls when you serve to give the soup a bit of crunch.