Celariac and blue cheese soup

Name: Celariac and blue cheese soup
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium onion; 10 oz celariac peeled and cut into 2cm chunks; 1 large baking potato,Chopped; 2 tbsp chopped fresh sage leaves; 600 ml 1 pint vegetable stock; 300 ml Pint single cream; 8 oz vegetarian blue cheese eg Stilton or Dolchelatte diced; 1 Fresh Chives and deep fried sage leaves to garnish (optional); 25 grams butter

helen.last.12 @cook_3364215

Coventry, United Kingdom

I found this recipe to make for my friend who is a vegetarian. Not yet made this myself lol but will post a photo once its made :)

helen.last.12 @cook_3364215

Coventry, United Kingdom

I found this recipe to make for my friend who is a vegetarian. Not yet made this myself lol but will post a photo once its made :)

Saved

Ingredients

35 mins

4 servings

1medium onion
10 ozcelariac peeled and cut into 2cm chunks
1large baking potato,Chopped
2 tbspchopped fresh sage leaves
600 ml1 pint vegetable stock
300 mlPint single cream
8 ozvegetarian blue cheese eg Stilton or Dolchelatte diced
1Fresh Chives and deep fried sage leaves to garnish (optional)
25 gramsbutter

Saved

Steps

35 mins

1

Melt the butter In a large pan and gently fry the vegetables and sage for 5 mins. Stir in the stock and bring to the boil. Cover and simmer for 15 mins until the vegetables are tender.
2

Transfer to a food processor and whizz until smooth (you may need to do this in batches) Return the soup to the pan and stir in the single cream and half the blue cheese, Cook over a low heat until the cheese has melted but do not allow to boil, season to taste.
3

Divide the soup between serving bowls and sprinkle with the remaining blue cheese, the chives and deep fried sage leaves if liked, to serve