Celeriac and blue cheese soup

PT1H

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Ingredients

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  • 800g of celeriac, trimmed and cut into small chunks
  • 50ml of sunflower oil
  • 1000ml 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
  • 200g of onion, finely sliced
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
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
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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