Step-by-Step Guide to Make Homemade Celariac and blue cheese soup

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, celariac and blue cheese soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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. Highlighting two fall flavors, celeriac and apples, brought together with blue cheese. I especially like Cashel Blue cheese on the toasts for this, but any creamy blue will do.

Celariac and blue cheese soup is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Celariac and blue cheese soup is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook celariac and blue cheese soup using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Celariac and blue cheese soup:

1. Get medium onion
2. Make ready celariac peeled and cut into 2cm chunks
3. Get large baking potato,Chopped
4. Prepare chopped fresh sage leaves
5. Get 1 pint vegetable stock
6. Prepare Pint single cream
7. Make ready vegetarian blue cheese eg Stilton or Dolchelatte diced
8. Get Fresh Chives and deep fried sage leaves to garnish (optional)
9. Take butter

Use veggie stock and skip the blue cheese. Celeriac & blue cheese soufflés recipe at Waitrose.com. Place the cooked celeriac in a food processor with the crème fraîche and blue cheese and blitz until smooth. Celery and Artisan Cashel Blue Cheese Soup Recipe.

Instructions 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 the cooked celeriac in a food processor with the crème fraîche and blue cheese and blitz until smooth. Celery and Artisan Cashel Blue Cheese Soup Recipe. Wash the celery stalks and chop them roughly, peel and roughly chop the onion and celeriac. Melt the butter in a deep pan, tip in the vegetables and slowly cook for around twenty minutes, until soft. Add some flash to your celeriac mash with gorgonzola and sage.

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