Easiest Way to Cook Delicious Celariac and blue cheese soup

Celariac and blue cheese soup. Celeriac's peppery intensity goes very well with tangy blue cheese in this quick, warming soup. For a slightly different taste add cider and/or peeled and chopped apples early on. This will work with most blue cheeses - try leftover Christmas Stilton.

In this easy, make-ahead apple soup recipe, celeriac (celery root) and apples are roasted to intensify their flavor before being pureed. Highlighting two fall flavors, celeriac and apples, brought together with blue cheese. You can have a small salad or fruit with it to make it more complete. You can have Celariac and blue cheese soup using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Celariac and blue cheese soup

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

Or fill the center of the cheela with some cottage cheese and fold. Pour the chicken stock over to cover and simmer. blue cheese. celeriac. Where's the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients.

Celariac and blue cheese soup instructions

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.

An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc. Celery and Artisan Cashel Blue Cheese Soup Recipe. Wash the celery stalks and chop them roughly, peel and roughly chop the onion and celeriac. 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.