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.
When Brazilian-born chef Marcello Tully started his career at 14, 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.
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
800g of celeriac
1000ml of water
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
300g of blue cheese
5g of salt
500ml of double cream
Add the finely grated garlic and white wine and bring back to the boil. Distribute into bowls and serve immediately