• Sunflower oil
  • 70g unsalted butter
  • 1 x each of celeriac (1kg ish), large potato & onion all peeled & roughly chopped
  • 1 leek chopped
  • 2.5 litres vegetable stock
  • 100ml double cream
  • 100g breadcrumbs
  • 1/3 bunch of flat leaf parsley chopped (stalks discarded).
  • 75g blue cheese (freeze 1st before gratering).


  • STEP 1
    Make the Soup. Heat the oil & 20g of butter in a heavy pan and gently sweat all the vegetables until softened. Add stock, bring to the boil & simmer for 40 minutes or until the celeriac is cooked. Remove from the heat & add the cream, liquidise & season.
  • STEP 2
    Blue Cheese Sprinkles. Heat the oven to 150c. Place the breadcrumbs on a baking tray & toast for 10 minutes or until crisp. Heat 50g butter in a pan, adding the breadcrumbs and pinch of salt mixing well. Remove from heat & add the parsley. Once cooled add the grated cheese mix well.
  • STEP 3
    To Serve. Heat the soup and serve in warm bowls with the blue cheese sprinkles on top.

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