Recipe: Perfect Celariac and blue cheese soup

Celariac and blue cheese soup. Celeriac's peppery intensity goes very well with tangy blue cheese in this quick, warming soup. For a slightly different taste add cider and/or peeled and chopped apples early on. This will work with most blue cheeses - try leftover Christmas Stilton.

I especially like Cashel Blue cheese on the toasts for this, but any creamy blue will do. Highlighting two fall flavors, celeriac and apples, brought together with blue cheese. You can have a small salad or fruit with it to make it more complete. You can cook Celariac and blue cheese soup using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Celariac and blue cheese soup

1. You need 1 of medium onion.
2. Prepare 10 oz of celariac peeled and cut into 2cm chunks.
3. It's 1 of large baking potato,Chopped.
4. You need 2 tbsp of chopped fresh sage leaves.
5. Prepare 600 ml of 1 pint vegetable stock.
6. It's 300 ml of Pint single cream.
7. You need 8 oz of vegetarian blue cheese eg Stilton or Dolchelatte diced.
8. It's 1 of Fresh Chives and deep fried sage leaves to garnish (optional).
9. Prepare 25 grams of butter.

Or fill the center of the cheela with some cottage cheese and fold. Peel and trim the celeriac and chop into chunks. Place a lid on the pan and leave on a low. blue cheese. celeriac. Where's the full recipe - why can I only see the ingredients?

Celariac and blue cheese soup instructions

1. Melt the butter In a large pan and gently fry the vegetables and sage for 5 mins. Stir in the stock and bring to the boil. Cover and simmer for 15 mins until the vegetables are tender..
2. Transfer to a food processor and whizz until smooth (you may need to do this in batches) Return the soup to the pan and stir in the single cream and half the blue cheese, Cook over a low heat until the cheese has melted but do not allow to boil, season to taste..
3. Divide the soup between serving bowls and sprinkle with the remaining blue cheese, the chives and deep fried sage leaves if liked, to serve.

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc. Blend the soup, add the cheese fromage-frais and chives and blitz once more until smooth. Season to taste and garnish with celery shavings and chives to serve. Celery and Artisan Cashel Blue Cheese Soup Recipe.