Chunky cheddar & celeriac soup

Chunky cheddar & celeriac soup

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(16 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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

  • Can be frozen before cheese is added

Nutrition:

  • kcal411
  • fat22g
  • saturates13g
  • carbs35g
  • sugars0g
  • fibre12g
  • protein21g
  • salt2.4g
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Ingredients

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 onions, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g floury potatoes, peeled and diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 celeriac (1kg/2lbs 4oz in total) peeled and diced
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1l chicken or vegetable stock (from a cube is fine)
  • 4 sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 strips lemon peel
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g mature cheddar, diced
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • crispy sage leaves, optional
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

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.

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Comments, questions and tips

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rgkjersey
4th Dec, 2016
5.05
One of the nicest soups I've made! I looked at all the tips before I made it so omitted the potato and used dried sage and kept the lemon peel in the finished product - just blended the lot together. I used 1 celeriac and 1 large onion as was only cooking for 3 of us. I did need to add an extra stock cube at the end and a little salt and freshly ground pepper. Daughter not keen on dairy so didn't bother with the cheese. Everyone loved it!
Ellenna
8th Sep, 2016
5.05
Loved it!
dwatson27
23rd Mar, 2016
5.05
Made for the first time yesterday. Halved quantities as just for 2 people. Very easy to make. Agree with other to leave the lemon peel in the soup. Served with grated cheddar sprinkled on top. Very tasty.
rexlavaflow
27th Nov, 2013
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
19th Mar, 2013
5.05
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
31st Oct, 2012
5.05
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
14th Oct, 2012
5.05
Fantastic soup, had enough going on with the flavours to make a good supper with crusty bread.
angelamlv
16th Jul, 2012
5.05
This has now become a firm favourite with the family
violenceinbustop
19th Nov, 2010
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
7th Dec, 2009
5.05
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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