> Recipes > Soup

Celeriac and blue cheese soup

Celeriac and blue cheese soup

Celeriac and blue cheese soup

PT1H

Why not try?

1
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
2
Add the celeriac chunks and water and leave to gently simmer for 40 minutes
  • 800g of celeriac
  • 1000ml of water
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
  • 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
  • 300g of blue cheese
  • 5g of salt
  • 500ml of double cream
5
Add the finely grated garlic and white wine and bring back to the boil. Distribute into bowls and serve immediately
  • 2 garlic cloves
  • 100ml of white wine

Ingredients

Metric

Imperial

Comments ()

Celeriac and blue cheese soup

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...