Celeriac And Blue Cheese Soup
Ingredients
1 large celeriac, peeled and diced
1 onion, chopped
2 cloves garlic, minced
750g vegetable broth
250g milk
125g blue cheese, crumbled
2 tablespoons butter
Salt and pepper to taste
Fresh chives, for garnish
How to make it
This celeriac and blue cheese soup is a celebration of simplicity and elegance. Get ready to savour the magic in every bite!
- In a large saucepan, melt the butter over medium heat
- Add the chopped onion and minced garlic, sauté until softened
- Add diced celeriac to the pan and continue to cook for 5 minutes, allowing the flavours to meld
- Pour in the vegetable broth and bring the mixture to a boil
- Reduce heat, cover, and simmer for 20-25 minutes or until the celeriac is tender
- Use an immersion blender to puree the soup until smooth
- Alternatively, transfer the mixture to a blender in batches and blend until creamy
- Return the soup to the pan, stir in the milk, and crumble in the blue cheese
- Cook over low heat until the cheese is melted and the soup is heated through
- Season with salt and pepper to taste. Serve hot, garnished with fresh chives
Original Recipe from Marcello Tully for Great British Chefs.
We have other soup recipes such as Watercress and Celeriac Soup with Goat’s Cheese Crouton, Somerset Organic Cheddar Soup and Leek, Broccoli and Stilton Soup.
To serve with your soups you could make Pong Cheddar Scones, Country Garden Chutney and Cheese Scones or Black Pepper and Montgomery Cheese Crackers.
