Recipe Inspiration

Ingredients...

25g unsalted butter

200g onion, peeled and chopped

10g garlic, peeled and crushed

800g celeriac, peeled and chopped

36g Essential Cuisine Vegetable Stock Mix

800ml water

2 bay leaves

2g sprigs of fresh thyme

200-300g grated Shropshire Blue cheese

50ml double cream

Good twist of freshly ground pepper

Method...

1. Melt butter in a suitable saucepan and add the chopped onions and garlic, fry gently until they are tender, with not too much colour, add the celeriac and fry for 2 minutes.
   
   
2. Add the Essential Cuisine Vegetable Stock Mix and water.
   
   
3. Bring to the boil, add the bay leaves and thyme, simmer for 30-40 minutes or until the celeriac is tender.
   
   
4. Take off the heat, gently stir in the Shropshire Blue cheese until it is melted, remove the bay leaves.
   
   
5. Puree in a liquidiser or using a stick blender until smooth and pass soup through a sieve, adjust the consistency with more water if necessary.
   
   
6. Return to a clean saucepan, pour in the double cream and reheat, taking care not to boil the soup.
   
   
7. Finally, season to your taste and your soup is ready to serve in warm bowls with warm crusty bread.

Chefs Tip:

We are using a mature and mellow Shropshire blue cheese from the Long Clawson dairy, rich orange in colour, with distinctive blue veining, this gives a subtle tinge to the soup.