Celeriac and Blue Cheese Soup

Celeriac and Blue Cheese Soup

  • Recipe difficulty: Easy
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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

Serves: 4 
Preparation time: 15 minutes 
Cooking time: 45 minutes
Tools: Liquidiser


  1. Peel the celeriac and cut into 1cm (½ inch ) cubes. Place in a bowl of water with the lemon juice, to prevent discolouration
  2. Melt the butter in a saucepan over a low heat and add the potato and onion and sauté gently for 3-4 minutes. Drain the celeriac and add to the pan. Cook for a further 5 minutes
  3. Add the stock and simmer gently for 30 minutes, until the vegetables are soft. Remove the pan from the heat and stir in the Stilton and cream
  4. Allow to cool slightly then blend in the Liquidiser at low speed, until the soup is smooth. Transfer to a cleaned saucepan and season to taste. Reheat gently, but do not boil
  5. Serve in warm soup bowls. Break the crisp fried bacon into bite-sized pieces and scatter over the soup to garnish.


325g (12oz) celeriac
15ml (1 tbsp) lemon juice
25g (1oz) butter
1 potato, peeled and chopped
1 small onion, peeled and chopped
600ml (1 pint) vegetable stock
75g (3oz) Stilton cheese, crumbled
75ml (2½fl oz) double cream
2 rashers bacon, crisp fried, to garnish

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