Recipe: 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, Gorgonzola or Roquefort.

In a large pot over medium heat, combine the butter or margarine and the onions. Add flour and stir well until mixed. Celeriac and Blue Cheese Soup with Spinach is gloriously colourful, creamy and rich. 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. You need 1 of medium onion.
2. It's 10 oz of celariac peeled and cut into 2cm chunks.
3. You need 1 of large baking potato,Chopped.
4. Prepare 2 tbsp of chopped fresh sage leaves.
5. You need 600 ml of 1 pint vegetable stock.
6. It's 300 ml of Pint single cream.
7. You need 8 oz of vegetarian blue cheese eg Stilton or Dolchelatte diced.
8. You need 1 of Fresh Chives and deep fried sage leaves to garnish (optional).
9. It's 25 grams of butter.

Garnish with your favoured topping and serve it up for lunch, supper or as an elegant appetiser. Delia's Celery Soup with Cashel Blue Cheese recipe. 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.

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.

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. Serve with toasts spread with creamy blue cheese. In a soup pot over medium heat, melt butter. Slowly add stock, wine, white pepper and desired amount of cayenne.

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