Celia Brooks’ take on a traditional, autumnal combination
2 large onions, chopped
1 tbsp fresh thyme leaves
3 celery sticks, chopped
1kg parsnips, scrubbed and chopped
2 pears, cored, chopped and dressed with the juice of ½ lemon
1½ litres vegetable stock
250g Colston Basset stilton, crumbled
Heat a large pan over a low to medium heat and melt the butter. Add the onions and thyme and gently soften until translucent. Add the celery, parsnips and some salt and pepper then cover and sweat for 10 mins, stirring from time to time.
Next, add the pears and the stock. Bring to the boil and simmer for half an hour. Cool briefly, then purée until completely smooth.
Ladle into warm bowls and sprinkle some of the crumbled stilton on top of each, as well as some of my ultimate croutons.
Recipe: Celia Brooks