Kentish Blue and Celeriac Soup with Bacon and Apple croutons
A great way to use up any leftover cheese, it also freezes well if you make up a big batch.
Serves 4 -6 , Prep time 15 mins, Cooking time 25 mins
Ingredients for the soup:
175g Kentish Blue cheese
1 small onion, finely chopped
1 clove garlic, finely chopped
1 medium celeriac, about 600g, peeled and cubed
150ml white wine or dry vermouth
1 litre chicken or vegetable stock
Salt and freshly ground black papper
For croutons to garnish:
50g smoked bacon lardons
1 small eating apple, cored and diced
4 tbsp crème fraiche
Heat the butter in a large pan, add the onion anf garlic, cook for 5 mins until softened and golden.
Add the cubed celeriac and toss around with the onion and garlic for a minute or two.
Add the wine/vermouth and stock and bring to the boil. Simmer for 15 mins until the celeriac is tender.
Crumble the cheese into the soup, season and puree until smooth.
Serve the soup with a dollop of crème fraiche and the bacon and apple croutons scattered on top.Dry fry the bacon cubes and diced apple in a small non stick pan until crisp and golden.
Recipe by kind permission of Mary Gwynn, local food writer and author of The Busy Mum’s Cookbook.
For other recipes by Mary Gwynn, go the her food blog at ENTER BLOG ADDRESS