Celeriac Soup with Blue cheese sprinkles.
Member recipe by sharonfromyork
Member recipe by sharonfromyork
Cooking time
Prep: 15 minutes Cook: 1 hourSkill level
EasyServings
Serves 12Classy dinner party soup. Freezes well. Inspired by the Ivy's version.
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Ingredients
- 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).
Method
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.
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.
To Serve. Heat the soup and serve in warm bowls with the blue cheese sprinkles on top.
Comments, questions and tips