Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, celariac and blue cheese soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
For a slightly different taste add cider and/or peeled and chopped apples early on. Celeriac is a good seasonal vegetable for spring time. A large knobbly bulbous vegetable tasting somewhat of celery, it can be peeled and mashed or used for almost any dish for which you might use potato. If the celeriac has lots of roots, expect to cut them off.
Celariac and blue cheese soup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Celariac and blue cheese soup is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Take 1 medium onion
- Prepare 10 oz celariac peeled and cut into 2cm chunks
- Get 1 large baking potato,Chopped
- Get 2 tbsp chopped fresh sage leaves
- Get 600 ml 1 pint vegetable stock
- Make ready 300 ml Pint single cream
- Take 8 oz vegetarian blue cheese eg Stilton or Dolchelatte diced
- Prepare 1 Fresh Chives and deep fried sage leaves to garnish (optional)
- Get 25 grams butter
Soften in the butter for a few minutes, then add the stock. Drain the celeriac and add to the pan. Melt the butter in a large saucepan. Add the celeriac, potato and bay leaf and cook for another minute or two.
Instructions to make Celariac and blue cheese soup:
- 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.
- 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.
- Divide the soup between serving bowls and sprinkle with the remaining blue cheese, the chives and deep fried sage leaves if liked, to serve
Melt the butter in a large saucepan. Add the celeriac, potato and bay leaf and cook for another minute or two. Celeriac, Spinach & Blue Cheese Soup is gloriously colourful, creamy and rich. Garnish with your favoured topping and serve it up for lunch, supper or as an elegant appetiser. Slowly add stock, wine, white pepper and desired amount of cayenne.
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