Celariac and blue cheese soup
Celariac and blue cheese soup

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, celariac and blue cheese soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

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. Place in a bowl of water with the lemon juice, to prevent discolouration.

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

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

You can have a small salad or fruit with it to make it more complete. Small amount of oil or butter. Peel and trim the celeriac and chop into chunks. Add in the celeriac and potatoes, stirring well to coat with the buttery juices, season with salt and pepper.

Steps 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

Place a lid on the pan and leave on a low. Celeriac and Blue Cheese Soup with Spinach - Littlesugarsnaps. Moroccan Spiced Lentil & Chickpea Soup - Rebel Recipes. Guys I need to make a confession. I think… I have finally done it - and by it, I mean make not only the heartiest but also the tastiest.

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