Root Soup Wblue Cheese Recipes

A SOUP OF CELERY AND BLUE CHEESE

Steps:

• Give the celery stalks a really good wash, then chop them coarsely. Peel and coarsely chop the onion and celery root.
• Melt the butter in a deep pan, add the chopped vegetables, and let them cook for about twenty minutes, until soft. Pour in the stock, add the bay leaf, and bring to a boil. Season with salt (remember that you will be adding a salty blue cheese later), then decrease the heat to a simmer, and leave for half an hour, stirring occasionally.
• Purée the soup in a blender or food processor until really smooth. It may need a little longer than most other vegetables. Check the seasoning and ladle into warm soup bowls. Crumble the cheese into the soup at the table and stir until it is partially melted.

ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
• Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
• To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

BLEU CHEESE SOUP

Steps:

• Put first 5 ingredients in 1 pot, bring to boil, then simmer 45 minutes-1hour pour into blender in batches, or use a hand blender to liquefy.
• Add cheese, sherry and simmer till cheese is melted.
• Serve w/chives on top.