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
- Gloss the onions in a large pan with sunflower oil.
- Add the celeriac chunks and water. Leave to gently simmer for 40 minutes
- 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.
- 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.
- Add the garlic and white wine and bring back to the boil for a couple of minutes.