Chunky cheddar & celeriac soup

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• Sarah

  02 December 2007

  Sarah rated this recipe

  

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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

  Hilal rated this recipe

  

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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

  Miss B rated this recipe

  

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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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• jeninbrighton

  17 January 2009

  jeninbrighton rated and commented on this recipe

  

  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.

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• BB

  07 December 2009

  BB rated and commented on this recipe

  

  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.

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• Agne

  19 November 2010

  Agne commented on this recipe

  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.

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• jo

  24 February 2011

  jo rated this recipe

  

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• Angela V

  16 July 2012

  Angela V rated and commented on this recipe

  

  This has now become a firm favourite with the family

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• Favourites

  14 October 2012

  Favourites rated and commented on this recipe

  

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

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• Kris

  31 October 2012

  Kris rated and commented on this recipe

  

  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.

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• jean

  19 March 2013

  jean rated and commented on this recipe

  

  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.

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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

Preparation 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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