Celariac and blue cheese soup
Celariac and blue cheese soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, celariac and blue cheese soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Celariac and blue cheese soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Celariac and blue cheese soup is something that I have loved my entire life. They’re nice and they look fantastic.

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. Celeriac, Spinach & Blue Cheese Soup is gloriously colourful, creamy and rich.

To begin with this particular recipe, we have to prepare a few components. You can cook celariac and blue cheese soup using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Celariac and blue cheese soup:
  1. Make ready 1 medium onion
  2. Prepare 10 oz celariac peeled and cut into 2cm chunks
  3. Take 1 large baking potato,Chopped
  4. Get 2 tbsp chopped fresh sage leaves
  5. Get 600 ml 1 pint vegetable stock
  6. Take 300 ml Pint single cream
  7. Get 8 oz vegetarian blue cheese eg Stilton or Dolchelatte diced
  8. Make ready 1 Fresh Chives and deep fried sage leaves to garnish (optional)
  9. Get 25 grams butter

Melt the butter in a large saucepan. Add the celeriac, potato and bay leaf and cook for another minute or two. Season the mixture lightly with salt and pepper at this stage. Add the stock, cream and sage.

Instructions to make Celariac and blue cheese soup:
  1. 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.
  2. 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.
  3. Divide the soup between serving bowls and sprinkle with the remaining blue cheese, the chives and deep fried sage leaves if liked, to serve

Few pieces of leftover chopped up cooked ham, fried chorizo or croutons Added to a celeriac soup and you have a substantial dish. I'm not even going to try and work out the calories in the croutons. In a soup pot over medium heat, melt butter. Slowly add stock, wine, white pepper and desired amount of cayenne. Delia's Celery Soup with Cashel Blue Cheese recipe.

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