Chunky cheddar & celeriac soup

Chunky cheddar & celeriac soup

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(13 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Can be frozen before cheese is added
Nutrition info

Nutrition

kcalories
411
protein
21g
carbs
35g
fat
22g
saturates
13g
fibre
12g
sugar
0g
salt
2.4g

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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Method

  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.)
  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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Comments

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rexlavaflow's picture

Was looking for a recipe for celeriac soup, and this was a lovely aromatic one. I also left the lemon peel and the sage (used dried) in, and replaced half the potatoes with a small squash diced up. Was good with or without the cheese.
Just the thing to help ease those cold and flu symptoms. Will definitely be doing this one again.

dillyfrost's picture
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really tasty and filling, I took out half the veg and blended the rest, then added the veg. back, grated the cheese, but it was just as good without.

kbezzant's picture
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Excellent filling soup, and a great way to use celeriac. I left the dried sage (I didn't have fresh so used less dried) and lemon zest in the soup and it was delicious.

alowen's picture
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Fantastic soup, had enough going on with the flavours to make a good supper with crusty bread.

angelamlv's picture
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This has now become a firm favourite with the family

violenceinbustop's picture

Made with half celeriac and half cauliflower - didn't have enough celeriac. Everybody loved it very much, though we all thought lemon rind shouldn't be taken out - it is soft and melts in the mouth (I missed some in and that's how we discovered) - not bitter or acidic at all. Perhaps even some more rind would do, as suggested by BB.

beckyb1's picture
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Fantastic - easy to make, delicious and very filling. Two dinners and 4 lunches! I put the peel of a whole lemon in it, and this gave an interesting sharp taste (which I like) to it. Also added a couple of teaspoons of cummin with the onion. Will be making again.

jeninbrighton's picture
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Not bad! I used dried sage rather than fresh (and therefore didn't remove it), come to think of it, I forgot to remove the lemon peel too! But it was a lovely warming soup.

katestimson's picture
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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.

natalie208's picture
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I left out the potato too, and used much less cheese and it was still absolutely delicious.

e_leachums's picture
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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.

mellars's picture

any chance of some ingreidents please?

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