Celeriac, Cider And Stilton Soup Recipe

Cooking Directions

• STEP 1.Peel and chop the celeriac into small cubes.
• STEP 2.In a large pot, melt butter and saut茅 onions until translucent.
• STEP 3.Add the celeriac cubes and cook for a few minutes.
• STEP 4.Pour in the cider and vegetable stock, and bring to a boil.
• STEP 5.Reduce heat and simmer until the celeriac is tender.
• STEP 6.Using an immersion blender, puree the soup until smooth.
• STEP 7.Crumble the Stilton cheese into the soup and stir until melted.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Serve hot, garnished with a sprinkle of Stilton cheese and a drizzle of olive oil.

Cooking Tips

• To make the soup extra creamy, you can add a splash of heavy cream before serving.
• If you prefer a chunkier soup, you can reserve some of the cooked celeriac cubes and add them back into the soup after blending.
• For a vegetarian version, you can substitute vegetable stock for the chicken stock.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.