Celeriac & butterbean soup is a great dish for warming the cockles. Here is a simple recipe.
- Preparation time:15 to 30 minutes
- Cooking time:40 minutes
- Total time:1.5 hour
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Equipment:
Serves: 4
Ingredients:
- 1-2 tbsp oil, plus extra for drizzling
- Knob of butter
- 1 leek, washed and trimmed
- 1 celeriac, peeled and chopped
- 3 shallots, chopped
- 1 stick celery, chopped
- 2 cloves garlic, bashed
- 1 sprig rosemary
- 1-2 fresh bay leaves
- 400g/14 oz tin or can butterbeans, drained
- Vegetable Stock cube
- 100g blue cheese such as Gorgonzola, Dolcelatte or a slightly milder type such as Stilton.
- Some sage leaves or thyme leaves, to garnish
Preparation:
- Heat the butter and oil in a large saucepan. Gently fry the leek, shallot, celery, garlic, herbs and seasoning for 10 minutes until softened but not coloured.
- Add the celeriac and fry for 5 minutes. Stir in the butterbeans and add the stock. Bring to the boil and simmer for 20 to 30 minutes, or until the celeriac is tender and soft.
- Remove the bay leaves and rosemary. Blitz until smooth with a hand blender and leave in the saucepan. The alternative is to pour the soup mix into an electric blender and blitz that way. Whatever you do, make sure the soup mix is back in the large saucepan. Season well. Add 75g of the blue cheese and stir to melt – heat if needs be to encourage the melting.
- Serve in deep bowls and top with the remaining blue cheese, crumbled, a drizzle of olive oil and a few sage and thyme leaves.
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