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Celeriac Soup with Blue Cheese Croutons

Celeriac Soup with Blue Cheese Croutons

Course Lunch, Soup
Cuisine British
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 210 kcal


  • 1 Medium-Large Celeriac Root
  • 1 Large Potato
  • 1 Medium Brown Onion
  • 2 Cloves Garlic
  • 50 g Butter (or cooking oil of your choice)
  • 1 Large Leek white part only
  • 1 Litre Stock I used fresh chicken stock, but you could use vegetable stock or even water
  • 100 g Blue Cheese
  • 2-3 Slices Left over bread cut into neat cubes
  • 1 tbsp Olive Oil
  • 1 tbsp Fresh chives
  • 6 tsp Creme Fraiche one per serving
  • Salt and pepper to taste


  1. Peel and dice the onion and garlic.  Clean and slice the leek.

  2. Sweat the onion, leek and garlic in a large pan over a low-medium heat for 10 minutes while you prepare the other vegetables

  3. Peel and dice the potato and celeriac.  Clean thoroughly

  4. Add to the pan and sweat for 2-3 minutes, stirring frequently

  5. Add enough stock to the pan to cover all the vegetables with about an inch extra of water. 

  6. Bring to the boil and simmer gently for 30 minutes, stirring occasionally. Pre-heat the oven to 190C

  7. Top up with water or stock as necessary and cook until the potato and celeriac is soft and almost falling apart.  

  8. Blend with a stick blender, season with salt and pepper and cook for a further 5-10 minutes

  9. Meanwhile, toss the bread cubes for the croutons in the olive oil

  10. Lay the bread cubes out on a baking tray and sprinkle with blue cheese

  11. Cook for 5-10 mins till the croutons are crispy and the cheese has melted

  12. Check the seasoning of the soup and serve with a teaspoon of creme fraiche stirred through each bowlful and with a garnish of croutons and chopped fresh chives.