شوربة الكرفس والجبن الأزرق

Ingredients

• 11 large celeriac (about 800g–1 kg / 1.75–2 lb), peeled and diced
• 21 large onion, finely chopped
• 32 garlic cloves, crushed
• 42 sticks of celery, chopped
• 550g (3½ tbsp) unsalted butter
• 61 litre (4 cups) vegetable or chicken stock
• 7150g (5 oz) strong blue cheese (e.g. Stilton, Gorgonzola, or Roquefort), crumbled
• 8150ml (⅔ cup) double cream
• 9Salt and freshly ground black pepper
• 10Fresh chives, walnuts, or a drizzle of walnut oil to garnish

Instructions

1. 1Melt the butter in a large pan over medium heat. Add the onion, garlic, and celery and cook gently for 8–10 minutes until soft and translucent.
2. 2Add the diced celeriac and stir well to coat. Cook for another 3–4 minutes.
3. 3Pour in the stock, bring to a boil, then reduce heat and simmer for 20–25 minutes until the celeriac is completely tender.
4. 4Remove from heat and blend until completely smooth using a hand blender or food processor.
5. 5Return to low heat and stir in the blue cheese and cream. Heat gently — do not boil — until the cheese has fully melted into the soup. Season with salt and pepper to taste (blue cheese is salty, so go easy on additional salt).
6. 6Serve in warmed bowls, garnished with a little crumbled blue cheese, a drizzle of walnut oil or cream, and some chopped chives. Accompany with warm crusty bread or walnut bread.
7. 7Tip: Taste the soup before adding salt — some blue cheeses are very salty on their own.