Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, celariac and blue cheese soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Celariac and blue cheese soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Celariac and blue cheese soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

The blue cheese toasts on top add a little something special, but you could forgo them for chopped toasted pecans. I especially like Cashel Blue cheese on the toasts for this, but any creamy blue will do. Small amount of oil or butter.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Take 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. Get 600 ml 1 pint vegetable stock
6. Take 300 ml Pint single cream
7. Get 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

This rich and creamy celery soup with blue cheese is easy to make and perfect for anyone following a gluten-free diet. Homemade soup is inexpensive to make and so much nicer than many bought ones. This celery soup with blue cheese uses potato as the thickener. Celeriac & blue cheese soufflés recipe at Waitrose.com.

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. Return the soup to the rinsed-out pan and re-heat very gently (because the soup, at this stage, should not be boiled). Pour the chicken stock over to cover and simmer. Celery and Artisan Cashel Blue Cheese Soup Recipe. Wash the celery stalks and chop them roughly, peel and roughly chop the onion and celeriac.

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