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Cream of celeriac and blue cheese soup

Cream of celeriac and blue cheese soup

Preparation : 10 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
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Serves 4 :
1/2 celeriac root
1 litre chicken stock
50 g blue cheese
freshly-milled black pepper
1 large potato
200 ml reduced fat single cream
a few walnuts
1Peel the celeriac and the potato. Cut into large dice.
2Cook them for 35 minutes in the chicken stock.
3Transfer the vegetables to the blender jug, along with approximately half the cooking liquid. Add the cream, crumbled cheese and walnuts, plus a little pepper.
4Turn the selector to the "soups" setting and liquidise for 1 minute. If necessary, use the spatula to facilitate the mixing. For a thinner consistency, add a little more cooking liquid.


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