Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, celariac and blue cheese soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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's peppery intensity goes very well with tangy blue cheese in this quick, warming soup.
Celariac and blue cheese soup is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Celariac and blue cheese soup is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook celariac and blue cheese soup using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Celariac and blue cheese soup:
- Prepare 1 medium onion
- Make ready 10 oz celariac peeled and cut into 2cm chunks
- Take 1 large baking potato,Chopped
- Get 2 tbsp chopped fresh sage leaves
- Make ready 600 ml 1 pint vegetable stock
- Make ready 300 ml Pint single cream
- Make ready 8 oz vegetarian blue cheese eg Stilton or Dolchelatte diced
- Make ready 1 Fresh Chives and deep fried sage leaves to garnish (optional)
- Get 25 grams butter
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. Delia's Celery Soup with Cashel Blue Cheese recipe.
Steps to make Celariac and blue cheese soup:
- 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.
- 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.
- Divide the soup between serving bowls and sprinkle with the remaining blue cheese, the chives and deep fried sage leaves if liked, to serve
English Fenland growers have developed new varieties of celery that can be grown in summer, and also overcome the severities of a British winter by growing English varieties in the warm climate of Spain. This means extremely good celery is available practically all year round. Tasted like something you would get in a high end restaurant. Celeriac is a classic vegetable to make soup from, but adding pear and ginger takes it to another level. This is brilliant made ahead then frozen.
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