Celariac and blue cheese soup
Celariac and blue cheese soup

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, celariac and blue cheese soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Celariac and blue cheese soup is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Celariac and blue cheese soup is something that I have loved my whole life. They’re nice and they look fantastic.

The blue cheese toasts on top add a little something special, but you could forgo them for chopped toasted pecans. 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.

To get started with this particular recipe, we must prepare a few ingredients. You can cook celariac and blue cheese soup using 9 ingredients and 3 steps. Here is how you can achieve that.

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

Add in the celeriac and potatoes, stirring well to coat with the buttery juices, season with salt and pepper. Place a lid on the pan and leave on a low. 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.

Instructions 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

James Martin's celeriac soup is a great winter dish. Leave out the bacon for a vegetarian version. Celeriac is a great winter vegetable and it's put to wonderful use in James Martin's creamy soup. Serve with crispy pancetta and croûtons for a touch of luxury. Cream of Celery Soup with Blue Cheese.

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