Celery Roquefort Soup Recipes

CELERY SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
• Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

CELERY ROQUEFORT SOUP

Steps:

• In a soup pot, melt the butter over medium heat.
• Add the onions and celery, cover and cook, stirring frequently until soft but not browned, 10 to 15 minutes.
• Add the water, cover, and bring to a simmer.
• In a blender, combine the milk, Roquefort, and the cream cheese; and puree until very smooth.
• Stir the puree into the soup and add salt and pepper.
• Reheat and serve hot.

TOMATO ROQUEFORT SOUP

Steps:

• In a large pot, heat oil over medium heat.
• Add onion and celery and saute for 6-7 minutes, stirring occasionally.
• Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Stir in heavy cream and bleu cheese and heat through.
• Add black pepper and stir well.
• Serve hot.

CELERY SOUP

Steps:

• Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
• Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
• Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
• Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
• Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

CREAMY CELERY AND BLUE CHEESE SOUP

Steps:

• In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
• Add flour and stir constantly for 1 minute.
• Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
• Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
• Serve.