Celery and Blue Cheese Soup

Melt the butter and add the onion. Cook over a gentle heat without coloring for 10 minutes. Add the potato and stock, season with salt and pepper and cook for a further 20 minutes. Add the celery 10 minutes before the end.

Puree the soup, adding the cheese and heavy cream as you do. Gently reheat in the clean pan. Check the seasoning and serve with the creme fraiche, crumbled remaining cheese and the herbs.

*Sour cream may be substituted as a cost saving alternative to creme fraiche.