Chunky cheddar & celeriac soup

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1. In a large pan, melt the butter. Add the onions and cook for 5 mins until softened, but not coloured. Add the potato, celeriac, stock, sage and lemon peel. Bring to the boil and simmer gently for about 30 mins, until the celeriac is tender and the potato is collapsing. Remove and discard the lemon zest and sage leaves. Stir so the potato thickens the soup a little. (At this point you can cool and keep covered in the fridge for up to two days or freeze for up to 3 months.)
2. When you're ready to eat, reheat the soup to just simmering. Stir in the cheese. Serve with crisp sage leaves for a special touch.

411 kcalories, protein 21g, carbohydrate 35g, fat 22 g, saturated fat 13g, fibre 12g, salt 2.4 g

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• Sarah

  02 December 2007

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• MsVanDeKamp

  07 February 2008

  MsVanDeKamp rated and commented on this recipe

  

  I made this, leaving out the potatoes as I'm not keen on the texture (a personal issue). It was really tasty, but I did find that the cheese stuck to the bottom of the bowl and around my teeth. The next time I make it I will just grate the cheese on the top once it is served in the bowls.

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• Hilal

  31 March 2008

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• Natalie

  13 June 2008

  Natalie rated and commented on this recipe

  

  I left out the potato too, and used much less cheese and it was still absolutely delicious.

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• Miss B

  06 November 2008

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• squeak100

  09 November 2008

  squeak100 rated and commented on this recipe

  

  Really fantastic soup, i put the cheese in the bowls individually, it was really tasty even though i didn't have any fresh sage - was asked for the recipe. I mashed it a bit first with a potato masher which made a better texture.

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Ingredients

• 1 tbsp butter
• 3 onions , finely sliced
• 500g floury potatoes , peeled and diced
• 2 celeriac (1kg/2lbs 4oz in total) peeled and diced
• 1l chicken or vegetable stock (from a cube is fine)
• 4 sage leaves
• 2 strips lemon peel
• 200g mature cheddar , diced
• crispy sage leaves, optional

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 40 mins

Can be frozen before cheese is added

Ingredients

• 1 tbsp butter
• 3 onions , finely sliced
• 500g floury potatoes , peeled and diced
• 2 celeriac (1kg/2lbs 4oz in total) peeled and diced
• 1l chicken or vegetable stock (from a cube is fine)
• 4 sage leaves
• 2 strips lemon peel
• 200g mature cheddar , diced
• crispy sage leaves, optional

411 kcalories, protein 21g, carbohydrate 35g, fat 22 g, saturated fat 13g, fibre 12g, salt 2.4 g

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