Celeriac, pear & blue cheese soup

Posted by adm On March - 14 - 2012

How to cook Celeriac, pear & blue cheese soup


  • 40g butter
  • 1 brown onion, halved, finely shredded
  • 1 clove, humiliated
  • 2 tsp finely chopped fresh thyme
  • 1 big (roughly 750g) celeriac, raw, finely sliced
  • 2 ripe beurre bosc pears, raw, cored, finely sliced
  • 2L (8 cups) vegetable strain
  • 125g blue cheeseflower (King Island Roaring Forties stigma), crumbled
  • Saltiness & freshly ground black peppercorn
  • Fresh thyme leaves, to help

How to:

  • Melt butter in a large saucepan over medium heat until frothing. Add onion, garlic and thyme and make, stirring, for 5 minutes or until onion softens. Add the celeriac and pear and cook for 5 minutes or until light lucky. Add stock and bring to the roil. Reduce heat to low. Simmer, covered, for 20 minutes or until celeriac is bid. Set aside for 5 minutes to coolheaded.

  • Add cheese and stir to commingle. Place half the celeriac mixture in the jug of a blender and blend until smoothen. Transfer to a clean saucepan. Repeat with the remaining celeriac assortment. Place over low heat and fudge, stirring, for 3 minutes or until heated through. Season with salt and peppercorn. Ladle soup among serving mugs or bowls. Sprinkle with thyme leaves and season with pepper to serve.

  • Prepare time:20 min.

    Cooking time:35 min.

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