Monday is calling for an easy and comforting soup and this recipe is all that, plus it’s got a punchy hit of Roquefort cheese crumbled over the top which is just delicious. You can use any blue cheese you like, or none at all, but it goes so well with the celery flavour. The recipe for the bread is there too but you need to begin that recipe the day before. Hoping for a good week ahead. Karen x
Begin this recipe a day ahead
PREP 20 MIN
COOK 40 MIN
What you’ll need:
100g unsalted butter
1 onion, thinly sliced
2 sticks celery, chopped
2 cloves garlic, crushed
2 celeriac, peeled & diced (about 1kg)
2 small potatoes, peeled & diced
1.5 litres water
2 tsp salt
⅓ cup (85g) sour cream
80g Roquefort cheese, to serve
2 tsp (or 7g sachet) instant yeast
450ml lukewarm water
500g bread flour
1 ½ tsp salt
2 tbs extra virgin olive oil
What do to:
Place the yeast and water in a large bowl and stand for 5 minutes until foamy. Mix through the flour, salt and oil for 2-3 minutes, until well combined (the dough will be quite wet like a cake batter). Cover with cling wrap and allow to rise in at room temperature or in a proving drawer for 1 hour, or overnight in the fridge.
Turn out dough onto a lightly floured bench and gently form into 4 rolls, taking care not to push the air out of them. Transfer onto a baking tray and place in the proving drawer (or at room temperature) to allow to rise again for another hour.
Preheat oven to 220°C Fan or 240°C Conventional
Bake rolls for 25 minutes until deeply golden and crunchy.
Meanwhile, to make the soup, heat butter in a large saucepan over medium heat. Add onion and celery and cook for 5-6 minutes until soft. Add garlic and cook for a further 1 minute until fragrant. Add celeriac, potatoes, water and salt. Bring to a simmer, cover and cook for 20-25 minutes until the vegetables are very soft. Add sour cream and blend with an immersion blender until smooth and creamy.
Serve soup topped with crumbled Roquefort cheese, cracked black pepper and warm crusty bread.