A while ago, at the November supper club I hosted, I made a celeriac, Stilton and pear soup. Then Christmas descended and I forgot all about it until I came across some photos I had taken of this wonderful winter warming soup.
If you haven’t yet tried celeriac, soup is definitely a great place to start. Celeriac is the most obscure looking vegetable. Gnarly and dotted with brown pimple marks, it looks as if it is well past it’s best, but trim away the surface and the firm, creamy flesh is revealed.
I enjoy celeriac as much raw as I do in soups but what you will find when making a celeriac soup is the flavour and texture melts into a creaminess that is incredibly smooth, especially when you blend it (as I did) in a Froothie. The Froothie gets so much use during winter and can blast a generous quantity of soup into the silkiest puree with no effort at all.
The addition of pear and Stilton to this soup was inspired by enjoying these flavours together in a salad. The pear adds a sweet note, the Stilton a saltiness. Both emphasise the natural soft, nutty notes of the celeriac. A little splash of cream finishes this soup off perfectly. Luckily the supper club guests agreed!
Here are a few more tempting celeriac recipes from around the web:
Slow roatsed celeriac with beurre noisette – Franglais Kitchen
Celeriac remoulade – Cook Sister
Celeriac & carrot rosti cakes – Food to Glow
Winter Slaw – Recipes from a pantry
Skinny celeriac & apple soup – Elizabeth’s Kitchen Diary
Roasted celeriac soup – Fab Food 4 All
Disclosure: I received my Froothie Optimum 9400 blender for review purposes and I am a big fan, which is why I choose to write about it. Affiliate links are included and any income I receive is used to support the upkeep of my site.
Celeriac Stilton & Pear Soup
A perfect soup for the festive season
- 2 tbsp light olive oil
- 1 onion roughly chopped
- 1 leek roughly chopped
- 1 head of celeriac peeled and roughly chopped
- salt & pepper
- 2 pears peeled, cored and roughly chopped
- 600 ml hot vegetable stock
- 150 g Stilton cheese crumbled
- 50 ml cream added after the soup is blended
- creme fraiche & chopped flat leaf parsley for garnish
- In a large saucepan, heat the oil over a medium heat then add in the chopped onion, leek, celeriac and seasoning. Cook over a medium/low heat for 5 minutes but do not let the vegetables brown. If they begin to colour, turn down the heat
- Add the vegetable stock, bring to the boil then turn down to a simmer and cook for 30 minutes
- Place the soup in a blender (I used a Froothie) and blend until smooth
- Stir through the crumbled Stilton and the cream. Check the seasoning.
- Serve in soup bowls garnished with creme friache and chopped parsley.
This soup will keep in the fridge for 4 days. It can also be frozen.