Step 1

Heat the oil in a pan over a medium/low heat. Add the diced onion and celery and cook, stirring often for 5 minutes or until softened.

Step 2

Stir in the garlic and cook for a further minute.

Step 3

Add the diced apple and vegetable stock, stir well and bring to the boil then reduce the heat to low and simmer for 10 minutes.

Step 4

Stir in the cream and blue cheese, season with salt and pepper, and heat for 1 minute to melt the cheese.

Step 5

Puree with an immersion blender until smooth (or leave some chunks if you like texture in your soup).

Step 6

Serve with extra crumbled stilton/blue cheese.