Creamy tasty winter soup
Right now it’s the perfect season for soups. Coming home from the cold weather outside, it’s nice to eat a warm soup in the evening. So I’m testing many recipes of Moosewood’s book “Daily special”: last time it was a celery soup with blue cheese. As it’s hard to find celery (Bleich-/Staudensellerie) from Germany right now, but easy to find regional celeriac (Knollensellerie), I decided to make a little change and used celeriac. Gives less color to the soup but also quite a lot of taste.
For one large pot for 3-4 persons you need:
2 medium onions
1 bulb of celeriac (medium size)
about 100g of blue cheese
1 cup of water
about 150g cream cheese (Moosewood asks for more, but less would be okay, too)
2 cups of milk
Melt the butter in a pot, chop the onions. Sauté the onions, meanwhile peel and cut the celeriac into cubes. Add it, close the lid, stir often, until browned. Then add the water, close the lid and let it simmer until the celeriac is softened.
In a blender, blend together cream cheese, blue cheese and milk. Add it to the soup, heat but don’t boil, season with salt and pepper and serve.
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