CELERIAC SOUP WITH BLUE CHEESE SPRINKLES.
Classy dinner party soup. Freezes well. Inspired by the Ivy's version.
Provided by sharonfromyork
Time 1h15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Make the Soup. Heat the oil & 20g of butter in a heavy pan and gently sweat all the vegetables until softened. Add stock, bring to the boil & simmer for 40 minutes or until the celeriac is cooked. Remove from the heat & add the cream, liquidise & season.
- Blue Cheese Sprinkles. Heat the oven to 150c. Place the breadcrumbs on a baking tray & toast for 10 minutes or until crisp. Heat 50g butter in a pan, adding the breadcrumbs and pinch of salt mixing well. Remove from heat & add the parsley. Once cooled add the grated cheese mix well.
- To Serve. Heat the soup and serve in warm bowls with the blue cheese sprinkles on top.
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