Celeriac Soup with Cheese & Walnuts
A super comforting Celeriac Soup with Cheese & Walnuts recipes from the Dairy Diary.
Butter 25g (1oz)
Celeriac 1 large, peeled and chopped
Leek 1, trimmed and sliced
Large potato 1, peeled and chopped
English dessert apples 2, peeled, cored and roughly chopped
Vegetable stock 1.25 litres (2 pints)
Cheddar cheese 50g (2oz), grated
Walnuts 25g (1oz), toasted
Chunky bread, sliced, to serve (optional)
Melt butter in a large pan. Add celeriac, leek, potato, apples and pinch of salt. Cook gently for 10 minutes, stirring occasionally, until starting to soften.
Pour in the stock, bring to boil, then simmer for 20 minutes.
Use a stick blender or jug blender to whizz the mixture until partially smooth or completely smooth, depending on your preference. Season to taste and add boiling water if consistency is too thick.
Ladle into warm bowls and scatter with cheese and walnuts. Serve with chunky slices of bread, if you like.