Blue Cheese, Celeriac & Apple Soup

This soup has the sweetness of the celeriac, the sharpness of the apple and the richness of the cheese. It is a perfect starter.

Serves 2-4


1 litre good chicken or vegetable stock, hot
1 celeriac
2 onions
2 celery sticks
25g butter
2 garlic cloves, crushed or chopped
Salt and black pepper
75g Blue Cheese for example Cashel Blue, crumbled
2 tablespoons single cream (optional)
Salt and black pepper

Cooking time:
30 minutes


Warm the stock, and peel and chop the vegetables. Melt the butter in a large pan. Add the vegetables and sweat them for several minutes without allowing them to colour. Add the garlic and pour over the hot stock. Bring to a simmer. Simmer for 10 minutes, then add the peeled chopped apples. Season, then cover and simmer for another 20 minutes. Puree with a hand blender or in a food processor, and season with salt and black pepper. Just before serving, stir in the crumbled cheese and the cream if you are using it.

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