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Celeriac Soup with Blue Cheese

Celeriac, or celery root, is a widely-eaten vegetable in France, most often seen in céleri remoulade, or grated celeriac salad. But it's also delicious in soups, and I invented this one many years ago from random ingredients I had lying around in the refrigerator: a forlorn celery root, a chunk of blue cheese, a couple of leeks. A green apple from the fruit bowl completed and brightened all the flavors. If anyone asks, this is the recipe I want inscribed on my tombstone!
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Servings: 4 people
Course: Appetizer, Main Course, Soup
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 1 tablespoon (15 g) butter
  • 1 small celeriac root (about 1 lb. or 450 g), peeled and cubed
  • 2 medium leeks, white part only, washed well and thinly sliced
  • 1 medium Russet, Desiree, or any other high-starch potato (about 6 ounces, 180 g), peeled and chopped
  • ½ teaspoon salt
  • 4-6 cups (1-1.5) liters vegetable stock, either homemade or from good-quality cubes
  • ½ tart green apple, peeled, seeded, and diced
  • 3 tablespoons (45 g) blue cheese, cubed
  • 1 tablespoon heavy cream

Method
 

How to make it:
  1. In a medium-sized saucepan, melt the butter over medium heat and add the celery root, leek, and potato.
  2. Cook, stirring often, for about 10 minutes, then adjust the heat to medium-low.
  3. Add the salt and add the diced apple, stir well.
  4. Cook for 3 more minutes and when the vegetables have softened, add the vegetable stock all at once and bring to a boil.
  5. Simmer gently for about 25 minutes.
  6. Add only 2 tablespoons of blue cheese to the soup (reserve the rest for a garnish).
  7. Using a wand mixer or a blender, purée the soup to a smooth consistency.
  8. Add the cream and continue heating gently, without letting the soup boil.
  9. Serve steaming in tiny cups as a starter, or in large, shallow bowls for a main course. Carefully distribute the remaining blue cheese among the cups or bowls. Bon app’!

Notes

serves 6-8 as a starter, 4-6 as a main course with bread