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.
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
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
