Celery Root Soup with Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Celeriac soup with blue cheese Ingredients:
1 lb celery root (celeriac, about 1 pound), peeled and cut into rough 1-inch chunks |
2 cups milk, 1 |
1/2 salt, kosher plus more to taste |
1 cup chicken stock, preferably low sodium |
1/2 cup blue cheese, plus more for garnish if desired |
1 teaspoon freshly squeezed lemon juice |
Directions:
1. In a medium saucepan, bring the celery root, milk, and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root.
2. Carefully pour the celery root and milk into a blender and blend. (Take care when blending hot liquids.)
3. Add the chicken stock and blue cheese and blend until completely smooth.
4. Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.
5. Prepare-Ahead Tip: The soup can be made ahead through step 3 and refrigerated for two or three days. Do not add the lemon juice before reheating because you risk curdling the soup.
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