Pic of Celeriac and Blue Cheese Soup

Celeriac and Blue Cheese Soup

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Soups & stews

Celeriac and Blue Cheese Soup

Starter Serves 4 50 min
Celeriac's peppery intensity goes very well with tangy blue cheese in this quick, warming soup. For a slightly different taste add cider and/or peeled and chopped apples early on. This will work with most blue cheeses – try leftover Christmas Stilton, Gorgonzola or Roquefort.


  • 500g celeriac
  • 1 onion
  • 3 tbsp oil
  • 900ml veg stock
  • 150ml single cream
  • 100g blue cheese
  • salt and pepper


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Peel and chop the celeriac and onion. Sauté in hot oil for 10 minutes until the onion is transparent.
  • Step 2

    Add the stock, then bring to the boil, cover and simmer for 25 minutes until the celeriac is tender. Transfer to a liquidiser and blend until smooth. Then return to the pan.
  • Step 3

    Add the cream and crumbled cheese, heat gently and stir until smooth. Season.

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