Celeriac and blue cheese soup


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  • 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
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
Add the celeriac chunks and water and leave to gently simmer for 40 minutes
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
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
Add the finely grated garlic and white wine and bring back to the boil. Distribute into bowls and serve immediately
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