Seasonal Celeriac and Potato Soup with Blue Cheese
A great seasonal soup recipe that will allow you to use up some of those leftovers ingredients from the festive season
The temperatures have fallen and snow is forecast this weekend so we all need warm, comforting food to see us through the cold snap and soup always fits the bill. Soup in January is also the ideal way of using up those Christmas leftovers lurking in the freezer. A couple of us at 'Permaculture HQ' have some frozen blue cheese saved from the festive season, however, any full flavoured cheese can be substituted in today's recipe.
Celeriac and Potato Soup with Blue Cheese
1 medium to large celeriac
2 medium sized potatoes
1 large onion
1 litre of chicken or vegetable stock
(or use any frozen stock you made from your Christmas turkey)
150ml Single cream
Blue cheese (to taste)
Small amount of oil or butter
Peel and trim the celeriac and chop into chunks
Peel and cut up the potatoes
Slice the onion
Heat the oil or butter in a pan then add the onions and sauté until transparent
Add in the celeriac and potatoes, stirring well to coat with the buttery juices, season with salt and pepper. Place a lid on the pan and leave on a low heat for 5 minutes.
Add in the stock, bring to the boil, then cover and simmer for 20-25 minutes or until the potatoes and celeriac are tender.
Liquidise the soup, in batches then return to your pan.
Add in the cream and crumbled blue cheese and stir through.
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