Celeriac, apple and blue cheese soup

[dandelion]

Celeriac, apple and blue cheese soup

Serves 8 as Soup.

Highlighting two fall flavors, celeriac and apples, brought together with blue cheese.

• 1 tsp butter
  
• 1 tsp olive oil
  
• 2 onions, diced
  
• 1 carrot, diced
  
• 3 celery ribs, diced
  
• 1 celeriac root (approximately 8 oz), 1/2" cubes
  
• 1 russet potato, 1” cubes
  
• sea salt
  
• pepper
  
• 6 c vegetable or chicken stock
  
• 1 apple (Granny Smith or something tart), diced
  
• 2 sprigs thyme
  
• 1/2 c whole milk
  
• blue cheese (such as Maytag, Danish or Stilton), crumbled
  
• fresh parsley
  

Heat olive oil and butter in a large pan over medium heat. When butter is melted add onions, carrot and celery. Cook for one minute, stirring, then add one teaspoon of salt. Turn heat to low, cover and cook for 10 minutes, stirring occasionally to keep onion from burning.

Remove lid, add celeriac and potato, and stir until the root veg are up to temperature. Add stock and season with salt and pepper to taste. Add thyme (don’t pull the leaves, just leave the sprigs whole). Bring to a boil, then turn down to low and simmer, covered, for 12-15 minutes. Add apple, then cook for 4 more minutes.

Remove soup from heat, and take out the leftover thyme sticks. Blend in batches until smooth. Pour back into the pan and add milk. Reheat, but don’t allow to boil. Sprinkle in a little blue cheese, and stir to combine. Depending on your preferences and what type of blue cheese you’re using, the amount will vary, so just add to taste. Stir in chopped parsley. Serve, garnished with sliced apple, crumbled blue cheese and parsley.

Keywords: Soup, Vegetarian, Easy, Vegetables, Dinner, American, Blender

( RG1865 )