Chunky Cheddar & Celeriac Soup
This creamy potato and celeriac soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of tender potatoes, earthy celeriac, and savory onions creates a rich and satisfying soup that will warm you from the inside out. Topped with chunks of melted mature cheddar and crispy sage leaves, this soup is sure to be a hit with your family and friends. Enjoy a bowl of this hearty soup on a chilly evening for a delicious and heartwarming meal.
— Constant Cookbook
Ingredients
- 1 tbsp butter
- 3 onions , finely sliced
- 500g floury potatoes , peeled and diced
- 2 celeriac (1kg/2lbs 4oz in total) peeled and diced
- 1l chicken or vegetable stock (from a cube is fine)
- 4 sage leaves
- 2 strips lemon peel
- 200g mature cheddar , diced
- crispy sage leaves, optional
Instructions
- In a large pan, melt the tbsp of butter. Add the onions and cook for 5 mins until softened, but not coloured. Add the potato, celeriac, the litre of stock, 4 sage leaves and 2 strips of lemon peel. Bring to the boil and simmer gently for about 30 mins, until the celeriac is tender and the potato is collapsing. Remove and discard the lemon zest and sage leaves. Stir so the potato thickens the soup a little. (At this point you can cool and keep covered in the fridge for up to two days or freeze for up to 3 months.)
- When you’re ready to eat, reheat the soup to just simmering. Stir in the 200g of cheese. Serve with crisp sage leaves for a special touch.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 411 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Fiber Content: 12 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 2.4 milligram of sodium
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