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

Sunflower oil*

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.

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