When we inherited our allotment last March, the only crop which had overwintered was a collection of celeriac – clearly beloved of the previous occupants if the quantity, amount and size of the plants was anything to go by. I’ve long been a fan of the nobbly, bald vegetable after having it in soups in Austria years ago and being regularly faced with it in veggie boxes since.
Last year I followed in the previous allotment holder’s footsteps and grew celeriac from seed. I suspect I didn’t lavish as much attention on it as the previous year’s incumbents had. We got a crop – the celeriac were not as rotund as those I pulled up last March – but we managed to grow enough to harvest several for winter meals. Celeriac has a milder taste than celery and is lovely grated raw in salads or boiled and mashed. But as I’m endeavouring to produce as many soups as possible from the allotment this year, here’s one I experimented with recently which was particularly tasty…
Celeriac and Blue Cheese Soup
1 medium celeriac (or you could use a head of celery)
75g blue cheese, eg. Saint Agur
700 ml stock
1 large potato or 2 smaller ones
300ml milk or cream
Few pieces of leftover chopped up cooked ham, fried chorizo or croutons
Peel and chop the celeriac and potato. Melt the butter in a pan and add the celeriac and potato. Soften in the butter for a few minutes, then add the stock.
Boil in stock for 20 minutes or until the vegetables are soft. Blend the vegetables and stock. Add the cheese, milk and black pepper to taste. Reheat the soup to melt the cheese.
Serve the soup sprinkled with black pepper and chopped ham to add a salty twist, accompanied with crusty bread and butter.
This soup is warming, rich and delicious, especially if you’ve spent the morning digging, weeding or planting out in the cold at the allotment!! ☺
If you are after more warming soups, try my Roasted Jerusalem Artichoke and Sweet Chestnut Soup. You can check out more recipes here or follow the blog to get new recipe ideas as I add them to the blog…