Soups & stews
Celeriac 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, Gorgonzola or Roquefort.
Ingredients
- 500g celeriac
- 1 onion
- 3 tbsp oil
- 900ml veg stock
- 150ml single cream
- 100g blue cheese
- salt and pepper
Method
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Step 1
Peel and chop the celeriac and onion. Sauté in hot oil for 10 minutes until the onion is transparent.
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Step 2
Add the stock, then bring to the boil, cover and simmer for 25 minutes until the celeriac is tender. Transfer to a liquidiser and blend until smooth. Then return to the pan.
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Step 3
Add the cream and crumbled cheese, heat gently and stir until smooth. Season.