• 1 medium celeriac
  • 25g butter
  • 1 medium onion
  • 1 clove of garlic
  • 125ml of white wine
  • 1 litre of Kallo Chicken Stock
  • 135g Stilton

How to make

  1. Dice your onion and garlic and add to the melted butter in a large pan. Cook until translucent.
  2. Peel and cut the celeriac into small cubes, then add to the onion and garlic mix. Cook for a further 5 minutes.
  3. Add the wine and cook for a few minutes, then add the stock.
  4. Bring to the boil, simmer for 15 minutes or until the celeriac is tender, then remove from the heat.
  5. Chop the Stilton into cubes and add to the soup, then blend all together until smooth. Season to taste.
  6. Serve with crispy pancetta slices, celery leaves and a swirl of cream for extra indulgence.