Our celeriac (celery root) soup is a divine fresh-tasting puree. Instead of the usual stir-in cream to finish it off, we’ve done something completely different — and elegant. First, whip the cream (like a dessert topping), then stir in fresh dill and crumbled Stilton. Spoon dollops into bowls, then ladle the hot velvety soup overtop. The cream froths a little, like the milk on a caffe latte, and the cheese slowly melts into the soup. Delicious!