Celariac and blue cheese soup
Celariac and blue cheese soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, celariac and blue cheese soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Celariac and blue cheese soup is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Celariac and blue cheese soup is something which I’ve loved my whole life. They are fine and they look wonderful.

Low Prices on Heinz Blue Cheese Sauce. Free UK Delivery on Eligible Orders Looking For Celeriac? For a slightly different taste add cider and/or peeled and chopped apples early on. Drain the celeriac and add to the pan.

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

The ingredients needed to make Celariac and blue cheese soup:
  1. Prepare 1 medium onion
  2. Take 10 oz celariac peeled and cut into 2cm chunks
  3. Take 1 large baking potato,Chopped
  4. Prepare 2 tbsp chopped fresh sage leaves
  5. Prepare 600 ml 1 pint vegetable stock
  6. Take 300 ml Pint single cream
  7. Take 8 oz vegetarian blue cheese eg Stilton or Dolchelatte diced
  8. Make ready 1 Fresh Chives and deep fried sage leaves to garnish (optional)
  9. Prepare 25 grams butter

Now in a large saucepan melt the butter and stir in the celery, the chopped potato and the onion. Celariac and blue cheese soup instructions. Stir in the stock and bring to the boil. 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.

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

Stir in the stock and bring to the boil. 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. Melt the butter in a large saucepan. Add the celeriac, potato and bay leaf and cook for another minute or two. Season the mixture lightly with salt and pepper at this stage.

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