Serves 4

  • 1 potato, peeled and chopped
  • 2 medium celeriac, peeled and chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 50g (2oz) butter
  • 1.2 litres (2 pts) chicken or vegetable stock
  • Parsley to garnish
  • Salt and freshly ground pepper

      Blue cheese croutons:

  • 4 slices of bread
  • 100g (4oz) blue cheese

Melt the butter in a large pan and gently cook the vegetables until they just begin to colour. Add the stock and seasoning. Bring to the boil, cover and simmer gently for 15-20 minutes until the vegetables are soft. Then purée the soup in a liquidiser. Taste and correct seasoning if necessary. Return to the pan and keep warm while you make the croutons. Toast each slice of bread. Spread with the blue cheese and grill until the cheese has melted. Cut into large croutons. To serve: Divide the soup into warm bowls, top with croutons and sprinkle with chopped parsley.