For our friends that know not what celeriac is, it is celery root. A bodaciously celery flavored ball of goodness at the base of fronds of celery leaves. Grown especially for this root ball, both the root and stems/leaves are all fair game if cream of celery soup IS the game. I pair these intense flavors with onion for mellowness, potato for body and Stilton cheese for fabulous umami.
This is a soup for your Thanksgiving or Holiday table, a fine pairing with rich roasts or poultry.
I need to give a shout out to the late, great Buddy….my ol’ friend at who’s table I first enjoyed this masterpiece.
CELERY STILTON SOUP, makes 3 quarts
1/4 cup butter, unsalted
1 large onion, diced
2 leeks, well cleaned and chopped, use greens too
1 large celery root (celeriac) a, peeled and chopped
1 bunch of celery, cleaned and chopped, use all the leaves too
2 large potatoes, peeled, chopped
6 cups rich chicken stock, degreased
1 pound Stilton cheese
1/2 cup cream
Salt and pepper, a bay leaf
Melt butter in a heavy bottomed pot. Add onion, leek and celery root, leaves et all, salt and stir. Add potato, bay leaf, then stock. Cover and let simmer. Use can immersion blender to puree, leaving some small chunks for texture. Season to taste and add cream and cheese. Correct seasonings and serve piping hot in a pretty tureen.