Celeriac, Cider And Stilton Soup Recipe

Recipe By Slurrp

Celeriac, Cider And Stilton Soup is a creamy and flavorful soup that combines the earthy taste of celeriac with the tangy sweetness of cider and the rich creaminess of Stilton cheese. This soup is perfect for a cozy winter evening or as a starter for a dinner party. The combination of ingredients creates a unique and delicious flavor profile that will impress your guests.

5
25 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Celeriac, Cider And Stilton Soup
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ingredients serve

Ingredients for Celeriac, Cider And Stilton Soup Recipe

  • 1/4 Celeriac, Peeled And Chopped
  • 1/2 tablespoon Butter
  • 1/4 Onion, Chopped
  • 1/2 cup Cider
  • 1 cup Vegetable Stock
  • 25 gram Stilton Cheese, Crumbled
  • As required Salt And Pepper To Taste
  • as per your need Optional: Splash Of Heavy Cream For Extra Creaminess
  • as required Optional: Crusty Bread Or Side Salad For Serving

Directions: Celeriac, Cider And Stilton Soup Recipe

Cooking Directions

  • STEP 1.Peel and chop the celeriac into small cubes.
  • STEP 2.In a large pot, melt butter and saut茅 onions until translucent.
  • STEP 3.Add the celeriac cubes and cook for a few minutes.
  • STEP 4.Pour in the cider and vegetable stock, and bring to a boil.
  • STEP 5.Reduce heat and simmer until the celeriac is tender.
  • STEP 6.Using an immersion blender, puree the soup until smooth.
  • STEP 7.Crumble the Stilton cheese into the soup and stir until melted.
  • STEP 8.Season with salt and pepper to taste.
  • STEP 9.Serve hot, garnished with a sprinkle of Stilton cheese and a drizzle of olive oil.

Cooking Tips

  • To make the soup extra creamy, you can add a splash of heavy cream before serving.
  • If you prefer a chunkier soup, you can reserve some of the cooked celeriac cubes and add them back into the soup after blending.
  • For a vegetarian version, you can substitute vegetable stock for the chicken stock.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
621
calories per serving
40 g Fat52 g Protein14 g Carbs4 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    52g
  • Carbs
    14g
  • Fiber
    4g

MacroNutrients

  • Carbs
    14g
  • Protein
    52g
  • Fiber
    4g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    201mg
  • Iron
    4mg
  • Vitamin A
    2250mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    1mg
  • Vitamin B9
    76mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    96mg
  • Manganese
    < 1mg
  • Phosphorus
    585mg
  • Selenium
    55mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp