Celery Cream Soup with Blue Cheese
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 white onion
- 600 grams Celery root
- 4 Tbsps olive oil
- 800 milliliters Chicken broth
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 200 milliliters Whipped cream
- 100 grams Mascarpone Gorgonzola cheese
- 120 grams Bacon
Preparation steps
1.
Peel onion and chop finely. Rinse celery root, peel and coarsely chop. Heat olive oil in a saucepan and sauté onion. Add celery root and cook briefly, then add hot chicken broth and cook over medium heat for 15-20 minutes. Meanwhile, fry bacon in a frying pan over medium heat until crisp.
2.
Once celery is nice and soft, finely puree the soup with an immersion blender. Add cream, reheat and season with salt, pepper and nutmeg. Pour the soup into four soup plates, cover each with 1 tablespoon of mascarpone gorgonzola and sprinkle with bacon. Serve immediately.
