Celeriac Soup with Blue Cheese Croutons
Servings: 6
Calories: 210kcal
Ingredients
- 1 Medium-Large Celeriac Root
- 1 Large Potato
- 1 Medium Brown Onion
- 2 Cloves Garlic
- 50 g Butter (or cooking oil of your choice)
- 1 Large Leek white part only
- 1 Litre Stock I used fresh chicken stock, but you could use vegetable stock or even water
- 100 g Blue Cheese
- 2-3 Slices Left over bread cut into neat cubes
- 1 tbsp Olive Oil
- 1 tbsp Fresh chives
- 6 tsp Creme Fraiche one per serving
- Salt and pepper to taste
Instructions
- Peel and dice the onion and garlic. Clean and slice the leek.
- Sweat the onion, leek and garlic in a large pan over a low-medium heat for 10 minutes while you prepare the other vegetables
- Peel and dice the potato and celeriac. Clean thoroughly
- Add to the pan and sweat for 2-3 minutes, stirring frequently
- Add enough stock to the pan to cover all the vegetables with about an inch extra of water.
- Bring to the boil and simmer gently for 30 minutes, stirring occasionally. Pre-heat the oven to 190C
- Top up with water or stock as necessary and cook until the potato and celeriac is soft and almost falling apart.
- Blend with a stick blender, season with salt and pepper and cook for a further 5-10 minutes
- Meanwhile, toss the bread cubes for the croutons in the olive oil
- Lay the bread cubes out on a baking tray and sprinkle with blue cheese
- Cook for 5-10 mins till the croutons are crispy and the cheese has melted
- Check the seasoning of the soup and serve with a teaspoon of creme fraiche stirred through each bowlful and with a garnish of croutons and chopped fresh chives.
Nutrition
Calories: 210kcal