10 November 2014

Celeriac, blue cheese and white wine soup

This is a brilliant recipe for using up all that leftover celeriac or blue cheese from your fridge (you f*ckin weirdo). It's very simple to prepare, but very sophisticated in flavour. The soup is so rich and thick I would strongly recommend against making it the main course. It is ideal as a starter, though. Or amuse bouche, if you like to pretend you're middle class.

  • 1 large celeriac, peeled and chopped
  • 2 onions, chopped
  • 4-5 tbsp of sunflower oil
  • 1l of water
  • 300g of blue cheese, broken up into bits (I used Stilton)
  • 500ml of double cream
  • 2 garlic cloves, crushed
  • 1 tbsp of sugar
  • 1 tsp of salt
  • 100ml of white wine

  1. Gloss the onions in a large pan with sunflower oil.
  2. Add the celeriac chunks and water. Leave to gently simmer for 40 minutes
  3. Once the celeriac has softened, take the pan off the heat and blitz the soup with a food blender until it's completely smooth. Season to taste with sugar and salt.
  4. Return the pan to heat and bring to a simmer. Add the blue cheese and stir until it melts. Add the double cream and season again if needed.
  5. Add the garlic and white wine and bring back to the boil for a couple of minutes.

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