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Celeriac & pumpkin soup with blue cheese & pear toasts
Celeriac & pumpkin soup with blue cheese & pear toasts
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Nourishing winter soup with earthy celeriac and sweet pumpkin flavors.
Ingredients:
  • 18.20 gm olive oil
  • 1 garlic clove, thinly sliced
  • 1 (about 900g) celeriac, trimmed, peeled, quartered, thinly sliced, leaves reserved
  • 500g butternut pumpkin, peeled, seeded, coarsely chopped
  • 1L (4 cups) chicken style liquid stock or vegetable liquid stock
  • 1 small French bread stick (baguette), sliced crossways
  • 100g blue cheese
  • 1 large Packham pear, cored, thinly sliced lengthways
Instructions:
  • 1. In a large saucepan, heat the oil over medium heat until shimmering. Stir in the garlic and cook for 30 seconds until fragrant. Add the celeriac, pumpkin, and stock, then bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 15 minutes until the celeriac is tender. Let it cool for 5 minutes before serving.
  • Blend using a stick blender until smooth, adding water as needed. Heat over medium heat for 2 minutes or until warmed. Season with salt and pepper to taste.
  • Preheat the grill to medium-high. Place the bread on a baking tray and grill each side for 1 minute until golden. Spread the toasts with blue cheese and top with pear.
  • Ladle the soup into bowls. Garnish with celeriac leaves and a touch of pepper. Serve alongside blue cheese toasts.

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