Celeriac soup with whipped Stilton

Posted by petra08 on March 14, 2017 · 13 Comments 

 

I have never meet anyone who doesn’t like soup. It might be different kinds of soups and different flavors but I think almost everyone has a favorite. I have lots of favorites and one soup that I haven’t made in a long time is celeriac soup. Another humble vegetable, cooked right it offers great texture and flavor.

I bought a celeriac and decided to have a look in my vegetable box in the fridge to see what else I could use. I found a bunch of watercress, parsley and a piece of Stilton cheese that didn’t seem to be going anywhere. Cheese and vegetables is a great combination.

The watercress can easily be replaced by anything you have available and/or prefer such as celery, spinach, chard etc.

 

Celeriac and watercress soup 

preparation time 5 minutes 

cooking time 15 minutes 

serves 2 as a light meal or 4 as a starter 

Ingredients

• 1/2 head of celeriac, peeled and cut in to chunks
• 1/2 dl or 1/4 cup mung dal lentils
• a handful of watercress, roughly chopped with stalks
• 1 handful of parsley, roughly chopped with stalks
• 8 dl or 4 cups of chicken or vegetable stock
• 1 tbsp Shaoxing rice wine

Place all of the ingredients in a pan and bring to a boil. Let the soup simmer for about 15 minutes or until the celeriac is cooked through.

Put the soup in a blender and blend until smooth. The parsley and watercress adds flavor and gives the soup a nice green color.

 

Whilst the soup is cooking make the whipped Stilton. This is perfect when you have a small piece of cheese left over.

 

Whipped Stilton creme

preparation time 5 minutes

cooking time 0 minutes 

serves 4 as garnish + extra for dipping 

Ingredients

• about 50 gr of Stilton, or any blue cheese, chopped
• 1 dl or 1/2 cup Greek yogurt
• 1/2 dl or 1/4 cup low fat natural yogurt
• 1 tsp rice wine vinegar (you can also use lemon juice)

Place all of the ingredients in a blender and blend for a few minutes. Make sure there is plenty of air in the creme. Pour in to a bowl and set aside until you are ready to serve.

 

The soup needed texture and I infused extra virgin olive oil with cumin seeds and garlic.

 

 

I spooned the Stilton creme and the hot cumin and garlic infused olive oil just before serving.

 

 

The soup was a true bowl of comfort. It would make a lovely starter to any meal, I need to eat more celeriac, it is delicious.

 

 

 

 

 

 

 

 

Filed under Allotment/Veg, Amuse bouche, celeriac, Cheese, Garlic, Herbs, Main course, Recipe, Starter, Stilton, Vegetarian · Tagged with Celeriac soup, Cumin and garlic infused oil, Cumin infused oil, Stilton dressing, Whipped Stilton