Winter Velvet Soup

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This is a soup my mum always used to make on Boxing Day with generous amounts of cream and brandy but is equally good without. I used a local cheese called Blue Bay made in Sharpham, Devon but any blue cheese will be fine.

Ingredients

  • 1 medium celeriac (about 700g), chopped
  • 1 large potato (about 200g), chopped
  • 1 large onion, sliced
  • 1 stick celery, chopped
  • 1 leek, sliced
  • 4-5 cloves garlic, smashed
  • 1.5 litres vegetable or chicken stock
  • 500ml milk
  • 100g soft blue cheese, eg Cambozola
  • Brandy, splash or glug (optional)
  • Cream to drizzle on top (optional)
  • Sage leaves, (fresh or fried in butter) to garnish, (optional)

Method

  • Gently fry the onion for 5 minutes or so
  • Add the celeriac, potato, onion, celery, leek, and garlic, give it all a good stir then pour over the stock
  • Cook on a medium heat until the celeriac and potato are soft, about 20 minutes
  • Add the milk, 90g of the cheese and brandy, if using, and cook for a further 5 minutes
  • Blend with a food processor or hand blender
  • Pour into bowls, crumble the remaining blue cheese on top with a swirl of cream and sage leaves if using
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