Cream of celeriac soup with blue cheese, apple and hazelnuts

30 MINUTS min


30 MINUTS persons




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BORGES - Crema de céleri con queso azul


  • 500 g celeriac
  • 1 litre of chicken stock
  • 1 onion
  • 50 ml olive oil
  • 1 teaspoonful of salt
  • 50 ml single cream
  • 1 apple
  • 200 g blue cheese
  • 50 g raw hazelnuts

Step by step

  1. Step 1

    Gently fry the finely chopped onion over a low heat in olive oil for about 5 minutes or until it’s soft, but before it changes colour.

    Add the cubed celeriac, turn up the heat and stir-fry for a couple of minutes. Pour the chicken stock over to cover and simmer for half an hour.

    Blend and season to taste and add the cream.

    Serve with cubes of blue cheese, chopped hazelnuts and small pieces of raw apple.

  2. Celeriac, also known as knob celery, is increasingly popular in Spain. More delicately flavoured than celery, this lovely white root vegetable is easy to peel and cooks in an instant. Like celery, it has excellent tonic properties.

    This soup can be served hot or cold, making it ideal for refreshing summer lunches or warming winter suppers.

    If you can’t find celeriac in the market, you can use young celery sticks, but make sure you strain the soup afterwards to remove any stringy fibres.

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