Serves 4-6


Ingredients

  • 40g Carron Lodge butter
  • 1 large onion, chopped
  • 300g English celery sticks thinly sliced
  • 15g Watermill plain flour
  • 750ml good chicken stock
  • 125g Colston Bassett stilton, crumbled
  • 80ml Brades single cream
  • Chopped chives to garnish
  • Salt and freshly ground pepper
  • For the potato scones
  • 100g floury potatoes, peeled and cut into chunks
  • 175g watermill plain flour, plus extra for rolling out
  • 1 tbsp baking powder
  • 50g Carron Lodge chilled butter, cut into pieces
  • 60ml Brades whole milk

Method

1. Melt the butter in a large pan, add the onion and celery, cover and cook over a low heat for 20 minutes until really soft but not coloured. Stir in the flour and cook gently for 1 minute, then gradually stir in the stock and bring to the boil. Cover and leave to simmer for 20 minutes.Melt the butter in a large pan, add the onion and celery, cover and cook over a low heat for 20 minutes until really soft but not coloured. Stir in the flour and cook gently for 1 minute, then gradually stir in the stock and bring to the boil. Cover and leave to simmer for 20 minutes.Melt the butter in a large pan, add the onion and celery, cover and cook over a low heat for 20 minutes until really soft but not coloured. Stir in the flour and cook gently for 1 minute, then gradually stir in the stock and bring to the boil. Cover and leave to simmer for 20 minutes.

2. Meanwhile, make the scones. Preheat the oven to 220°C/gas 7. Tip the potatoes into a pan of well-salted water, bring to the boil and simmer for 15 minutes or until tender. Drain and leave for the steam to die down, then mash and leave to cool.

3. Sift the flour, baking powder and a large pinch of salt into a food processor, add the butter and whiz until it resembles breadcrumbs. Add the potatoes and whiz together briefly, then tip into a mixing bowl and stir in the milk to form a soft dough. Turn the dough out onto a floured surface and kneed very lightly into a ball, then roll out to a thickness of 2 cm and cut into 6cm rounds, re-kneading and rolling out the trimmings to make 6 small scones. Pop them, slightly apart, on a lightly floured baking tray and bake for about 10 minutes until risen and golden brown.

4. Leave the soup to cool for a few minutes, then liquidize in batches until smooth. Sieve the soup, pour about 500ml into the liquidizer, add the cheese and liquidize until smooth again. Stir back into the remaining soup with the cream and some seasoning and reheat gently. Ladle into warmed bowls, garnish with chopped chives and serve with the hot buttered scones.

From The Great British Farmhouse Cookbook, available in the shippon, £20.00

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