Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, celariac and blue cheese soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Peppery celeriac and sour blue cheese are a match made in heaven and combine in this delicious celeriac soup recipe from Marcello Tully. Serve this soup as a starter over the festive period - it's a great way to make the most of leftover Stilton. Celeriac, Spinach & Blue Cheese Soup is gloriously colourful, creamy and rich.
Celariac and blue cheese soup is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Celariac and blue cheese soup is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook celariac and blue cheese soup using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Celariac and blue cheese soup:
- Make ready 1 medium onion
- Prepare 10 oz celariac peeled and cut into 2cm chunks
- Prepare 1 large baking potato,Chopped
- Make ready 2 tbsp chopped fresh sage leaves
- Make ready 600 ml 1 pint vegetable stock
- Prepare 300 ml Pint single cream
- Take 8 oz vegetarian blue cheese eg Stilton or Dolchelatte diced
- Prepare 1 Fresh Chives and deep fried sage leaves to garnish (optional)
- Take 25 grams butter
Add the stock, cream and sage. 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.
Instructions to make Celariac and blue cheese soup:
- 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.
- 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.
- Divide the soup between serving bowls and sprinkle with the remaining blue cheese, the chives and deep fried sage leaves if liked, to serve
Few pieces of leftover chopped up cooked ham, fried chorizo or croutons Added to a celeriac soup and you have a substantial dish. I'm not even going to try and work out the calories in the croutons. In a soup pot over medium heat, melt butter. Slowly add stock, wine, white pepper and desired amount of cayenne. The blue cheese toasts on top add a little something special, but you could forgo them for chopped toasted pecans.
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