Celeriac is one of our favourite seasonal veg and at its best from late September to early April. It can look a little off-putting, with its knobbly exterior, but once it's peeled it reveals a smooth and nutty flesh that works perfectly in this soup.
It's smooth and luxurious and works great as a dinner party starter with friends. Stilton is usually vegetarian, but do double-check, if needed.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
197
Ingredients
700g
celeriac, peeled
2
onions
2Tbsp.
olive oil, plus extra to drizzle
50g
walnut halves
small handful thyme sprigs, leaves picked, plus extra leaves to garnish
1l
hot vegetable stock
60g
Stilton, see intro, plus extra to garnish
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Cut celeriac and onions into rough 3cm chunks, put into a large roasting tin with the oil and some seasoning. Toss to coat, then roast for 40min, or until tender and golden.
Step 2Add walnuts and thyme leaves to the roasting tin, toss gently and return to the oven for a final 5min.2 Tip roasted veg into a large pan and add the stock. Bring to the boil over high heat then reduce heat to low-medium and simmer for 5min. Carefully blend soup until very smooth. Add Stilton and blend again; check seasoning.
Step 3Return soup to a clean pan to reheat, if needed. Divide between 6 bowls and garnish each with some extra crumbled Stilton, a drizzle of olive oil, a few thyme leaves and some freshly ground black pepper. Serve.
GET AHEAD: Make soup to end of step 2 up to a day ahead; cool, cover and chill. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
