- 1 celeriac
- 2 apples
- A handful of sage, leaves only
- 1 potato
- 35g walnuts
- 150g Perl Las blue cheese
- 1 tbsp olive oil
- Sea salt
- 800ml hot water
- Freshly ground pepper
- Large pan with lid
- Small frying pan
- Stick blender or food processor
- 1.
Slice off the celeriac skin, slicing away the roots at an angle so you leave as much celeriac behind as possible. Wash the celeriac (and your board, if necessary) and cut the celeriac into 2cm cubes. Peel and chop the potato into 2cm chunks.
- 2.
Place a large pan on a medium heat and add 1 tbsp oil. Drop in the sage leaves with a pinch of salt and sizzle for 1-2 mins till crispy. Lift out onto a plate and set to one side.
- 3.
Add the celeriac and potato to the pan with a pinch of salt. Turn to coat in the sagey oil. Pour in 800ml hot water and cover. Cook for 20 mins till the celeriac is tender when pierced with a knife.
- 4.
While the veg cook, peel, core and coarsely grate the apples. Set a small frying pan on a medium heat and add the walnuts. Toast for 4-5 mins, shaking the pan, till slightly darkened. Tip onto a plate and set aside.
- 5.
Add the half the grated apple to the celeriac. Using a stick blender, blitz till smooth – or transfer to a blender and whizz smooth. Add more hot water if you need to achieve your desired consistency.
- 6.
Add all but 2 of the sage leaves and half the walnuts to the soup and crumble in most of the Perl Las blue cheese. Blitz again till smooth and incorporated. Stir through the rest of the apple. Taste and add more salt or pepper if needed.
- 7.
Ladle the soup into 2 warm bowls. Top with the remaining walnuts, a sage leaf each and a crumble of cheese. Crack over some black pepper to serve.
- Tip
Feeling blue
The Perl Las blue cheese will keep in your fridge, wrapped for up to 5 days. It is wonderful stirred through a squash risotto, or simple smothered onto crackers with a slice of pear or some onion marmalade.