Celeriac and blue cheese soup
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.
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Ingredients
Metric
Imperial
- 800g of celeriac, trimmed and cut into small chunks
- 50ml of sunflower oil
- 1000ml of water
- 300g of blue cheese
- 500ml of double cream
- 2 garlic cloves, finely grated
- 20g of caster sugar
- 5g of salt
- 100ml of white wine
- 200g of onion, finely sliced
Equipment
- Blender
Method
1
Heat the oil in a heavy based saucepan and add the onions, allowing to sweat (but not brown) for 3-4 minutes
- 200g of onion
- 50ml of sunflower oil
2
Add the celeriac chunks and water and leave to gently simmer for 40 minutes
- 800g of celeriac
- 1000ml of water
3
After 40 minutes, or when the celeriac has softened, blitz the soup in a liquidiser or food blender until smooth, with no lumps. Season to taste with sugar and salt
- 20g of caster sugar
4
Return to a clean pan and bring to the boil. Add the blue cheese pieces, salt and the double cream. Stir gently and check seasoning
- 300g of blue cheese
- 5g of salt
- 500ml of double cream
5
Add the finely grated garlic and white wine and bring back to the boil. Distribute into bowls and serve immediately
- 2 garlic cloves
- 100ml of white wine
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Celeriac and blue cheese soup
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© Great British Chefs 2019