I love my mum, I really really do, but she isn’t known for her cooking finesse. While we have home cooked for every night- I’ve never had a takeaway at home (oh don’t worry, I’ve had takeout, I am a student after all!) but most meals consist of jar sauces and tins. Bolognaise is Dolmio and curry is Pataks.
So when my mum announced she was going to make Celery and Blue Shropshire soup from scratch, it wouldn’t be outrageous of me to question if she had bumped her head.
Well let me tell you, I was so shocked with the resulting soup, I couldn’t have been subtle to her. It was GORGEOUS. So creamy and silky, yet packed a flavour punch thanks to the tang of the Blue Shropshire, which made a fantastic alternative to the usual Stilton. Honestly, it was delectable. So much so I remade it the very next day.
To make 4 bowls, you will need:
- 450g Celery (trimmed weight)
- 150g Blue Shropshire
- 150ml Single Cream
- 50g Butter
- 200g Potato
- 1 Red Onion
- 570ml Vegetable stock (We used Vegetable Oxo- well one small culinary step at a time!)
- Black Pepper
- Schwartz Season All
Chop up the trimmed celery, potato and red onion into small pieces- the smaller the easier to blend.
Next melt the butter in a pan, and once fully melted stir in the vegetables, coating all in the butter.
Cover the pan with a lid, and leave on a low heat for 10 minutes to soften the vegetables.
After the 10 minutes, pour in the stock and once simmering, cover again and cook for 30 minutes or until the vegetables are soft and cooked.
Remove from the heat, and pour in the cream and liquidise until all the vegetables have been thoroughly blended.
Crumble in the cheese and liquidise again until smooth.
Return to the pan and heat very gently- soup should never be boiled as it ruins the flavour.
Now, I found that at this stage, the soup lacked a certain flavour, however after proper seasoning- wow! Did it just come out of nowhere?!, so don’t worry if you think it’s a bit bland at first, just add salt and pepper, and my secret weapon, Schwartz season all until that flavour just hits you- and trust me, it’s gorgeous!
And then serve immediately.
This, with some hot, thick crusty bread, slavered in butter is divine.
Apparently my mum just ‘fancied cooking’- honestly and she says I’m whimsical! But if she fancies being whimsical more often, who am I to say no?