Celeriac Soup with Smoked Duddleswell Cheese
Sweet and nutty celeriac creates a smooth and creamy base for this garlicky, smoky soup enriched with a good handful of grated smoked cheese. Make sure to ask for the High Weald Dairy Smoked Duddleswell if you’ve got a Grocer’s or Cook’s Kitchen Box next week!
Ingredients (serves 4)
1/2 tbsp olive oil
1 knob of butter
1 onion roughly chopped
1 stick celery roughly chopped
One celeriac, peeled and chopped in to 2cm cubes
2-3 cloves of garlic crushed
½ tsp nutmeg
2 bay leaves
1 sprig of rosemary
500ml whole milk
250ml vegetable stock
125g High Weald Smoked Duddleswell grated
Salt and Pepper
Fresh chopped parsley
Croutons – 3-4 thick slices of sourdough cut in to cubes, olive oil, 2 cloves of garlic crushed, sea salt
Heat a large, deep saucepan on medium heat and add the oil and butter. Once the butter is foaming add the onions and celery with a pinch of salt and softly fry without burning for 10 minutes with a lid on. Once soft and transparent add the celeriac cubes and garlic and fry for a further 3-5 minutes until the edges of the celeriac begin to glisten. Avoid burning the garlic or onions. Stir in the nutmeg, bay leaves and rosemary, then pour in the milk and vegetable stock. Bring to the boil, reduce to simmer and cook for 30-45 minutes until the celeriac is soft enough to mash with a fork. Remove from the heat and allow to cool for 5 mins.
Extract the rosemary and bay leaves and then puree with a food processor until smooth and silky. Now return the soup to a medium heat and add the cheese until it has all melted in to the soup. Check for seasoning and keep warm while you make the croutons.
For the croutons, heat an oven to 190C. Combine the bread cubes, oil, salt and garlic and then spread in a roasting tray. Pop in the oven and bake until golden (careful not to burn).
Serve the soup in deep bowls with a pile of croutons, fresh parsley and freshly ground black pepper on top.