Celariac and blue cheese soup
Celariac and blue cheese soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, celariac and blue cheese soup. One of my favorites. This time, I’m gonna make it a little bit tasty. 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. Stir in the stock and bring to the boil.

Celariac and blue cheese soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Celariac and blue cheese soup is something that I’ve loved my entire life.

To begin with this 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 it.

The ingredients needed to make Celariac and blue cheese soup:
  1. Get 1 medium onion
  2. Take 10 oz celariac peeled and cut into 2cm chunks
  3. Prepare 1 large baking potato,Chopped
  4. Prepare 2 tbsp chopped fresh sage leaves
  5. Get 600 ml 1 pint vegetable stock
  6. Prepare 300 ml Pint single cream
  7. Make ready 8 oz vegetarian blue cheese eg Stilton or Dolchelatte diced
  8. Make ready 1 Fresh Chives and deep fried sage leaves to garnish (optional)
  9. Make ready 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.

Steps to make Celariac and blue cheese soup:
  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

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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