The great cheese renaissance! Hearty and warming pot of celeriac, potato and Stilton soup. Hope you’ll like it!
Celeriac Potato and Stilton Soup
1/2 medium size celeriac, cubed
3 medium potatoes, cubed
1 medium onion
60-70 g Stilton cheese, broke into chunks
600 ml stock or water
300 ml milk
50 ml single cream
grated nutmeg, pinch
1 tbsp unsalted butter
In a heavy-based saucepan heat the butter and add onions. Cook for few minutes till softened. Add stock, potatoes, celeriac and bring to the boil. Then reduce the heat and simmer till potatoes and celeriac are tender. In a blender or food processor, blend the soup in batches until smooth. Transfer to the saucepan and gently reheat adding milk, Stilton cheese and nutmeg. Then stir in the cream. Season to taste with salt and pepper and serve in warm mugs or soup bowls. Garnish with fresh thyme. Bon appetit.