I knew that celeriac paired well with blue cheese, but wanted something milder and less tangy than its popular partner, Stilton. I chose Wensleydale Blue - a Yorkshire cheese that I've also fallen for and perfect for when you want a milder blue cheese. The bacon lardons are fried afterwards and scattered over the top. A nourishing and filling winter soup.
Celeriac, Wensleydale Blue and Bacon Soup
1 onion, peeled and roughly chopped
1 medium celeriac, peeled and trimmed and then cut into chunks
1 tsp vegetable oil, duck fat or other fat of your choice
500ml chicken stock, homemade or shop-bought
80g Wensleydale Blue, rind sliced off
200g smoked bacon lardons, to serve
snipped chives, to serve
Heat the oil in a medium-sized saucepan and fry the onion gently until softened, with a pinch of salt. Toss the celeriac into the pan and stir-fry for a few minutes. Pour in the stock ad simmer for 10-15 minutes, until the celeriac is very soft. Crumble in the blue cheese and blend with a stick or jug blender. Taste, adding a little extra salt or blue cheese if you think it needs it, and keep warm on a low heat.
Meanwhile, add the bacon lardons to a small frying pan and heat over a medium heat until they're golden and beginning to crisp. Ladle the soup into bowls and then scatter the bacon over the top, along with the snipped chives. If you have any blue cheese left, you can scatter some of this over too, if you want to.
What's your favourite way to eat celeriac?