Description
This celeriac, pear, and blue cheese soup is a rich and velvety dish that balances earthy celeriac, sweet pears, and the bold tang of blue cheese. Elegant yet comforting, it’s perfect as a starter for dinner parties or as a cozy winter meal.
Ingredients
40 g butter
1 brown onion, halved and finely chopped
1 garlic clove, crushed
2 teaspoons finely chopped fresh thyme
1 large celeriac (about 750 g), peeled and finely chopped
2 ripe Beurre Bosc pears, peeled, cored, and finely chopped
2 L (8 cups) vegetable stock
125 g blue cheese (such as King Island Roaring Forties), crumbled
Salt and freshly ground black pepper
Fresh thyme leaves, to serve
Instructions
- Melt butter in a large saucepan over medium heat until foaming. Add onion, garlic, and thyme. Cook, stirring, for 5 minutes until onion softens.
- Add celeriac and pear, then cook for 5 minutes until lightly golden.
- Pour in vegetable stock, bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes, or until celeriac is tender.
- Remove from heat and allow to cool slightly for 5 minutes. Stir in the crumbled blue cheese.
- Blend the soup in batches until smooth. Transfer to a clean saucepan.
- Place over low heat and cook, stirring, for about 3 minutes until heated through. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh thyme leaves and extra black pepper before serving.
Notes
- Replace blue cheese with goat’s cheese for a milder tang.
- Add a splash of cream for extra richness.
- Stir in toasted walnuts or hazelnuts for crunch.
- Try Asian pears instead of Beurre Bosc for a slightly different sweetness.
- Add a drizzle of truffle oil for a gourmet twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: British
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
