Celeriac & Stilton Soup
This is a silky smooth, dreamy, creamy hug of a soup – perfect for these cold January days. Earthy celeriac goes really well with the tang of blue cheese – try leftover Christmas Stilton, Gorgonzola or Roquefort.
Top with homemade croutons for an even more indulgent bowl.
SERVES: 4
Ingredients
- 1 tablespoon olive or rapeseed oil
- 1 onion or 1 leek
- 500g celeriac (peeled/prepped weight)
- 800ml hot veggie stock (I like to use Marigold vegetable bouillon)
- 100ml single or double cream
- 100g Stilton or other blue cheese
- salt and pepper
Method
- Prepare all the veggies. Peel and dice the onion, wash and slice the leek if using. Scrub and peel the celeriac, dice into about 1 cm cubes.
- Heat the oil in a saucepan, cook the onion or leek gently for 5 minutes, stirring regularly so nothing catches. Stir in the celeriac and cook for another 5 minutes.
- Add the stock and a very generous pinch of pepper. Bring to the boil. Cover and simmer for 10-15 minutes until the celeriac is very tender.
- Pour in the cream, crumble in the cheese. Blitz until silky smooth in a liquidiser or food processor, or with a stick blender straight into the saucepan.
- Thin down the soup with more stock if it looks too thick. Adjust the seasoning until you’re happy with the taste.
