Best 2 Celeriac Soup With Blue Cheese Sprinkles Recipes

Introducing a delightful culinary journey with our celeriac soup and blue cheese sprinkle recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a culinary adventure as we unveil the art of crafting this creamy, earthy soup, elevated with the tangy, nutty notes of blue cheese. Whether you prefer a classic approach or seek a vegan variation, our recipes cater to diverse dietary preferences. Indulge in the creamy goodness of the traditional celeriac soup, enriched with aromatic leeks, celery, and a hint of nutmeg, or explore the plant-based realm with our vegan celeriac soup, showcasing the natural sweetness of coconut milk and the subtle smokiness of roasted garlic. As a grand finale, discover the secrets behind our delectable blue cheese sprinkles, a savory topping that adds a burst of flavor to your soup. With step-by-step instructions and a treasure trove of culinary tips, these recipes promise an unforgettable dining experience.

Let's cook with our recipes!

CREAMY CELERY AND BLUE CHEESE SOUP

Creamy Celery and Blue Cheese Soup image

Make and share this Creamy Celery and Blue Cheese Soup recipe from Food.com.

Provided by Parsley

Categories Cheese

Time 32m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons butter
1 head celery, chopped (include the leaves!)
1 small onion, chopped
2 garlic cloves, minced
1 large russet potato, ptato peeled and diced very small
1/4 cup flour
2 cups chicken stock (or veggie stock)
1/2 cup white wine (or can use apple juice or white grape juice)
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper (to taste)
salt, if needed, to taste
3/4 cup heavy cream (or half and half or light cream)
4 ounces crumbled blue cheese

Steps:

In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
Add flour and stir constantly for 1 minute.
Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
Serve.

Nutrition Facts : Calories 366.6, Fat 25.3, SaturatedFat 15.6, Cholesterol 77.7, Sodium 513.2, Carbohydrate 23.3, Fiber 3, Sugar 4.1, Protein 9.3

CELERIAC SOUP

Celeriac Soup image

Minimally adapted from Hugh Fearnley-Whittingstall

Provided by Delicious Everyday

Categories Appetiser

Time 45m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 celeriac (peeled and cut into cubes)
1 large potato (peeled and cut into cubes)
1 Leek (trimmed, washed and roughly sliced)
1 Onion (peeled and roughly chopped)
1 clove Garlic (sliced)
4 cups vegetable stock
salt and pepper (to taste)
parsley leaves (handful, washed and roughly chopped)

Steps:

Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.

Nutrition Facts : Calories 132 kcal, Carbohydrate 20 g, Protein 2 g, Fat 5 g, Sodium 742 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

Tips:

Choose the right celeriac: Look for a celeriac that is firm and heavy for its size, with smooth, unblemished skin. Avoid celeriac that is soft, spongy, or has cracks or bruises.
Peel the celeriac carefully: Celeriac has a thin, papery skin that can be difficult to peel. Use a sharp knife to carefully peel the skin off, taking care not to remove too much of the flesh.
Cut the celeriac into small pieces: Cut the celeriac into 1-inch cubes or smaller. This will help it cook evenly and quickly.
Use a good quality vegetable stock: The vegetable stock you use will make a big difference in the flavor of your soup. Use a stock that is flavorful and well-seasoned.
Don't overcook the celeriac: Celeriac should be cooked until it is tender, but not mushy. Overcooking will make the soup bland and watery.
Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You may also want to add a squeeze of lemon juice or a dollop of cream to brighten the flavor.
Garnish the soup with blue cheese sprinkles: Blue cheese sprinkles add a salty, tangy flavor that complements the celeriac soup perfectly. You can also use crumbled blue cheese, grated Parmesan cheese, or chopped fresh herbs.

Conclusion:

Celeriac soup with blue cheese sprinkles is a delicious and easy-to-make soup that is perfect for a cold winter day. The celeriac is a hearty and flavorful vegetable, and the blue cheese sprinkles add a salty, tangy flavor that takes the soup to the next level. This soup is sure to warm you up and fill you up.