With the cold weather here, it’s time to start digging out your best soup recipes. When I want something that’s warm and comforting for the Winter but still a healthy option then I often turn to soup and this celery and celeriac soup will be a great choice with the health benefits of the celery and the flavour of the Shropshire blue cheese in the croutons.
- 1 medium celeriac
- 1 bunch of celery
- 500ml vegetable stock
- 25g butter
- salt and freshly ground black pepper
For the dill cream
- 100ml/3½fl oz double cream
- Handful of dill
For the croûtons
- 4 slices French bread
- 100g Colston Bassett Shropshire Blue sliced
For the soup, peel and dice the celeriac into 1.5cm cubes; finely slice the celery sticks.
Heat the butter in a saucepan on a low heat until melted. Add the celery and celeriac; shuffle in the pan so the all the vegetables are coated in butter. Cover with a lid and sweat the vegetables for 10 minutes occasionally stirring.
Pour over the vegetable stock and bring to the boil then simmer for 10 minutes until the celeriac is tender.
Transfer the vegetables and stock to a food processor and blend until smooth.
Meanwhile, for the dill cream, finely chop the herbs and stir into the double cream.
For the croûtons, toast the French bread under a grill until golden-brown on each side.
Top the toasted bread with the slices of Shropshire Blue and return to the grill until bubbling.
Season the soup with salt, and freshly ground black pepper.
Divide the soup equally among four warm bowls and top each with a cheesy croûton. Serve and enjoy!
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Recipe and images courtesy of Colston Bassett