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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

Method
1.
Heat the oil in a heavy based saucepan and add the onions, allowing to sweat (but not brown) for 3-4 minutes
What 'to sweat' means
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
2.
Add the celeriac chunks and water and leave to gently simmer for 40 minutes
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
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
5.
Add the finely grated garlic and white wine and bring back to the boil. Distribute into bowls and serve immediately
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Ingredients

  • 800g of celeriac, trimmed and cut into small chunks
  • 200g of onion, finely sliced
  • 50ml of sunflower oil
  • 1l 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

Equipment

  1. Blender

Share this Recipe

Marcello Tully's dreamy celeriac soup is a real winter warmer, and with the addition of blue cheese - makes a great festive starter

Celeriac soup recipe Tweaks

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ChefHemming
Try using the award winning Cornish Blue cheese. It very creamy and finishes the soup with a lovely texture.
11 December 2014
ChefHemming
Try using the award winning Cornish Blue cheese. It very creamy and finishes the soup with a lovely texture.
11 December 2014