This substantial but sophisticated soup, packed with seasonal flavours, makes for a perfect early autumn weekend lunch or supper party starter.
Not a fan of blue cheese? Nutty Gruyère or even strong cheddar work equally well – or, you can skip the cheese altogether and add a splash of Worcestershire Sauce for extra-added umami depth.
Ingredients (serves 4-6)
3 tbsp vegetable or rapeseed oil
1 onion, peeled and chopped
500g celeriac, peeled and chopped
2 Bramley apples, peeled, cored and chopped
The juice of 1 lemon
1l chicken or vegetable stock
200ml double cream
150g salty blue cheese (eg. Stilton, Roquefort or Gorgonzola)
Optional serving suggestions: 3-4 tbsp chopped toasted walnuts or 1 tbsp walnut oil; walnut bread
Method
Heat the oil in a large frying pan over a low-medium heat and sauté the onion with a pinch of salt for around 10 minutes until just turning translucent. Meanwhile, peel and dice the apples and mix them with the lemon juice.
When the onion has softened, add the apples, celeriac and stock to the pan. Bring to the boil, reduce the heat and simmer (uncovered) for 10-15 minutes or until the celeriac is tender.
Add the double cream and return the soup to boiling point then take off the heat and allow to cool slightly before blending until smooth.
When you’re ready to serve the soup, reheat gently and crumble the blue cheese into warm soup bowls topped with the hot soup.