1 litre chicken or vegetable stock
3 tbsp oil
1 onion, finely chopped
2 Bramley apples
freshly squeezed juice of 1 lemon
200 ml double cream
150 g salty blue cheese, such as Roquefort
walnut oil, to drizzle
4 tbsp walnuts, toasted, to garnish
celery leaves, to garnish
3. Meanwhile, peel and dice the apples and mix them with the lemon juice so they don't oxidise and turn brown.
4. When the onion has softened, add the apples and any juice, and the celeriac. Strain the infused chicken stock into the pan and bring to the boil. Reduce the heat to low and simmer, uncovered, for 10-15 minutes until the celeriac is tender. Add the double cream and return the liquid to the boil. Pour the soup into a blender and blend until smooth.
5. When ready to serve, reheat the soup, if necessary. Crumble the blue cheese into soup bowls, then pour the hot soup on top and finish with a drizzle of walnut oil, toasted walnuts and celery leaves. Works out at 10.6 g carb per serving.
Cauliflower, Pear and Blue Cheese Soup ... perfect for Autumn Days