This soup is wonderful on a chilly day! Celeriac is a delicatedly flavoured root vegetable available for most of the year*. It adds a unique tasty crunch to salads, and I eat it that ways sometimes, but just love it in a hearty cheesy soup. As cheese tends to be salty, I strongly recommend that you salt only at the very end of cooking, or better yet, allow your diners to salt as they see fit. I use homemade (completely unsalted) stock, but commercial stock (or boiling water plus appropriate amount of bouillon cubes or powder) should work fine as well.
- 2 Tbsp (30ml) butter
- 2 Tbsp (30ml) coconut oil (or other vegetable oil)
- 1 medium onion (or equivalent amount of shallots), peeled and chopped
- 1 large celeriac, peeled and cut into chunks
- 2 medium potatoes, peeled and cubed
- 4 cloves garlic, chopped
- 2 medium apples – the tarter the better, peeled, cored and cubed
- 1300 ml vegetable or chicken stock (or a combo of both)
- 3 ounces (85 grams) Stilton cheese (or Gorgonzola, Danish Blue or Roquefort cheese) crumbled
- Sea salt and freshly ground black pepper to taste
Melt the coconut oil and butter in a large pot over low heat. Add the garlic and onions and lightly sautee for 2 minutes. Add the celeriac and potato and toss to coat. Cover and allow to sweat gently over low heat for 15 minutes, stir occasionally.
Add the apple cubes and stock. Bring to a boil, then reduce the temperature and simmer gently until everything is fork tender. Blend until smooth (as always, very carefully as hot liquids expand in the blender and you can get scalded! If you have a handheld stick blender you could also use that. Add the stilton cheese and heat stirring constantly until the cheese has melted. Season to taste with salt and fresh ground black pepper.
Serve with crusty rolls!
* Celeriac very low in Cholesterol. It is a good source of Dietary Fibre, Vitamin B6, Magnesium, Potassium and Manganese, and a very good source of Vitamin C and Phosphorus. Considered to be a low GI food.