the
Ultimate Veggie Feast

PEAR, CELERIAC and STILTON SOUP

Serves 6 - can be vegan

Celeriac always seems to be the poor relation of the root vegetables as people tend to look at its knobbly exterior and shy away from experimenting with it. This is a pity as it has a slightly sweet celery flavour and purées to a beautifully smooth texture. If you cannot obtain celeriac, then try using a squash instead.

675g/11/2lb pears, peeled and cored
30ml/2tbsp sunflower oil
1 onion, chopped
450g/1lb celeriac, peeled and roughly chopped
1.2 litres/2 pints vegetable stock
salt and freshly ground black pepper
175-225g/6-8oz vegetarian Stilton cheese, crumbled (optional & omit for vegans*)
single cream or soya cream,* to serve
chopped chives, to garnish

Cut the pears into slices and poach them in 300ml/1/2 pint water until they are tender. Blend the pears and water together and reserve.

Heat the oil in a large saucepan and gently fry the onion until transluscent.

Add the celeriac and cook, covered, for 10-15 minutes, or until tender.

Add the vegetable stock and blended pears, bring to the boil and then reduce the heat and simmer for 10 minutes.

Liquidise the soup in a blender and return to a clean pan. Re-heat gently, season to taste and stir in the crumbled Stilton,* if using.

Serve immediately with a swirl of dairy or soya* cream and a sprinkling of chopped chives.

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