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Cream of celeriac and blue cheese soup
| Preparation : 10 min | Resting : - |
| Cooking : 35 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
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 |
| 1 | Peel the celeriac and the potato. Cut into large dice. |
| 2 | Cook them for 35 minutes in the chicken stock. |
| 3 | Transfer the vegetables to the blender jug, along with approximately half the cooking liquid. Add the cream, crumbled cheese and walnuts, plus a little pepper. |
| 4 | Turn 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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