Celeriac and Cashel Blue Cheese Soup
Yield: 6 servings
2 tablespoons unsalted butter
2 yellow onions, chopped
2 pounds celeriac, peeled and roughly chopped
4 cups chicken stock
1 tablespoon roasted chicken demi glace*
3/4 cup heavy cream
4 ounces Cashel blue cheese*, rind removed and crumbled
Celtic gray salt*, to taste
Fresh ground black pepper, to taste
Fresh chives, sliced, for garnish
Scallion oil*, for garnish
2 slices Surfas cheese bread*, cut into 1/2" cubes
1 garlic clove, sliced thinly
In a large saucepan*, melt butter until foaming. Add onions, celeriac and salt and pepper. Sauté over medium heat until onions are soft but not brown, about 5 minutes. Add the stock and demi glace and bring to a boil. Reduce the heat to low and simmer until the celeriac is tender, about 30 minutes.
Meanwhile in a heated fry pan*, add enough sunflower oil to coat the bottom. Keep pan at medium-low heat and add the garlic and bread cubes. Turn frequently until golden brown on all sides. Remove the garlic if it begins to darken. Drain croutons on a paper towel until ready to use.
Once the celeriac is tender, remove from heat and puree the soup with an immersion blender* until very smooth. Return the soup to medium heat and add the cream, bring to a boil. Remove the soup from heat and fold in the blue cheese. Season with additional salt and pepper as needed and portion the soup into bowls. Top with chives, croutons, and a drizzle of scallion oil.
*available at Surfas Culinary District
Recipes provided by Chef Stacy Horn of Surfas Culinary District.