Celery, Apple and a little bit of Cashel Blue soup.

I have always loved soup. I have memories of skipping home at lunchtime from secondary school eager to dive into a warm wholesome bowl that my mother would have made for me. It still is one of my favourite things to make and I love knowing that every spoonful of my homemade soup that the boys put in their mouths I can account for. For the last while I have started to make my own chicken stock. It’s not necessary but it is nice to know that it’s a 100% homemade soup……well at least this makes me tick!
Apples have been fantastic this year and blue cheese has always been something I love, put both of these with celery and you have a holy trinity of flavour. The sweetness of the apple cutting through the saltiness of the cheese and all brought together by the background flavour of the celery. It’s very quick and easy to make, perfect for lunch or an elegant soup to impress at your next dinner party served from an old fashioned soup terrine.

Ingredients:

1 onion finely chopped
1carrot finely chopped
1 bunch of celery (use the leaves too) finely chopped
1 eating apple, peeled, cored and chopped
1 litre of chicken stock
Blue cheese crumbled to flavour
Salt and pepper
Sunflower oil

Directions:

Heat the oil in a large heavy based saucepan, add your chopped veg and apple and sweat until golden.
Pour over your hot chicken stock, season with salt & pepper & bring to the boil and then let summer until veg are cooked.
Put your soup mix into a blender and blend until very smooth.
Put back into your saucepan to heat through, crumble in a much blue cheese as you like…taste as you are going, I know I like quiet a lot. Stir through until melted.
Pour into serving bowls and enjoy.