Easiest Way to Make Perfect Celariac and blue cheese soup

Celariac and blue cheese soup. The blue cheese toasts on top add a little something special, but you could forgo them for chopped toasted pecans. In this easy, make-ahead apple soup recipe, celeriac (celery root) and apples are roasted to intensify their flavor before being pureed. Celeriac's peppery intensity goes very well with tangy blue cheese in this quick, warming soup.

I especially like Cashel Blue cheese on the toasts for this, but any creamy blue will do. Celeriac Soup is one of my own personal favourites - I love the taste of celery and by using celeriac I can avoid the stringy bits on normal celery you You can even sprinkle a little crumbled blue cheese on top (I love that pairing of blue cheese and celery). Highlighting two fall flavors, celeriac and apples, brought together with blue cheese. You can cook Celariac and blue cheese soup using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Celariac and blue cheese soup

1. It's 1 of medium onion.
2. You need 10 oz of celariac peeled and cut into 2cm chunks.
3. Prepare 1 of large baking potato,Chopped.
4. Prepare 2 tbsp of chopped fresh sage leaves.
5. It's 600 ml of 1 pint vegetable stock.
6. You need 300 ml of Pint single cream.
7. You need 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. You need 25 grams of butter.

You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold. Grown in summer, harvested in late fall -root vegetables like yams, parsnips, turnips, beets, and celeriac, just to name a few, are. This vegan celeriac soup is simply delicious.

Celariac and blue cheese soup step by step

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.

Velvety and smooth this soup has a beautiful slightly nutty celery flavor. But the other day I was at the supermarket and saw an abundance of celeriac and finally decided it was time to overlook it's appearance and. Frozen spinach and bleu cheese are pureed in this cream and chicken broth based soup served hot with crisp crumbled bacon, or cold with a squeeze of fresh Who would've thought to put blue cheese and spinach in a soup?!?! Followed the recipe pretty closely only using fresh spinach. Add blue cheese and stir through until cheese has melted.

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