Name: Chunky cheddar & celeriac soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
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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Chunky cheddar & celeriac soup

Chunky cheddar & celeriac soup

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.27 ratingsRate

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A meal in a bowl - enjoy it with a gutsy watercress salad and fresh brown bread to make the perfect lunch

Freezable (Can be frozen before cheese is added)

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Fennel, watercress & pine nut salad

A star rating of 4.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal411
fat22g
saturates13g
carbs35g
sugars0g
fibre12g
protein21g
salt2.4g

Method

step 1

In a large pan, melt the tbsp of butter. Add the onions and cook for 5 mins until softened, but not coloured. Add the potato, celeriac, the litre of stock, 4 sage leaves and 2 strips of 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.)
step 2

When you’re ready to eat, reheat the soup to just simmering. Stir in the 200g of cheese. Serve with crisp sage leaves for a special touch.

Recipe from Good Food magazine, October 2005

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A star rating of 4.5 out of 5.27 ratings

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