Velvety Celery and Blue Cheese Delight
Indulge in the rich flavors of this Velvety Celery and Blue Cheese Delight, a comforting and creamy soup that perfectly combines the freshness of celery with the distinctive tang of blue cheese. Ideal as a starter or a light meal, this soup is both soothing and sophisticated. The hearty texture from russet potatoes and the delightful aroma of garlic and onions create a savory base that perfectly complements the rich cream and blue cheese. Serve warm with crusty bread for a satisfying dish that will impress your family or guests. Perfect for chilly evenings or special gatherings!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Butter
4 tablespoons (Melted)
Celery
1 head (Chopped (include the leaves!))
Onion
1 small (Chopped)
Garlic cloves
2 (Minced)
Russet potato
1 large (Peeled and diced very small)
Flour
1/4 cup (For thickening the soup)
Chicken stock
2 cups (Or vegetable stock)
White wine
1/2 cup (Or apple juice or white grape juice)
White pepper
1/4 teaspoon (To taste)
Cayenne pepper
1/8 teaspoon (To taste)
Salt
To taste (If needed)
Heavy cream
3/4 cup (For creaminess)
Crumbled blue cheese
4 ounces (For flavoring the soup)
Instructions
1
In a large soup pot over medium heat, melt the butter until it begins to bubble.
2
Add the chopped celery, onion, garlic, and diced potato to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3
Sprinkle the flour over the vegetable mixture, stirring constantly for 1 minute until well combined and slightly toasted.
4
Gradually pour in the chicken stock and white wine while stirring continuously to avoid lumps. Add the white pepper and cayenne pepper to taste. Bring the mixture to a boil, then reduce the heat to simmer gently for 15-20 minutes, or until the vegetables are tender.
5
Remove the pot from heat and stir in the heavy cream and crumbled blue cheese. Return to low heat and warm gently without boiling until the cheese is melted and the soup is creamy. Taste and adjust seasoning with salt if necessary.
6
Ladle the soup into bowls and garnish with extra crumbled blue cheese or a sprinkle of fresh herbs if desired. Serve immediately with a side of crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Celery and Blue Cheese Delight?
It is a rich and comforting soup that combines the freshness of celery with the distinctive tang of blue cheese for a sophisticated starter or light meal.
What are the primary ingredients in this soup?
The main ingredients include butter, celery, onion, garlic, russet potato, flour, chicken stock, white wine, white pepper, cayenne pepper, heavy cream, and blue cheese.
How long does it take to sauté the vegetables?
The celery, onion, garlic, and potato should be sautéed for 5-7 minutes until they are softened and fragrant.
Can I use vegetable stock instead of chicken stock?
Yes, the recipe allows for the use of either chicken stock or vegetable stock.
What type of potato is recommended for this recipe?
A large russet potato is recommended, and it should be peeled and diced very small.
How do I thicken the celery soup?
The soup is thickened by stirring 1/4 cup of flour into the sautéed vegetable mixture for about one minute before adding liquids.
What can I substitute for white wine?
You can use apple juice or white grape juice as a non-alcoholic substitute for white wine.
How long should the soup simmer?
The soup should simmer gently for 15-20 minutes, or until the vegetables are tender.
When should I add the heavy cream and blue cheese?
Remove the pot from the heat first, then stir in the heavy cream and crumbled blue cheese.
Should the soup be boiled after adding the cheese?
No, return the soup to low heat and warm it gently without boiling until the cheese is melted and the soup is creamy.
How much blue cheese is required?
The recipe calls for 4 ounces of crumbled blue cheese to flavor the soup.
Is this recipe suitable for vegetarians?
Yes, if you use vegetable stock instead of chicken stock, this soup is vegetarian-friendly.
What is the best way to serve this soup?
Serve it warm in bowls, garnished with extra blue cheese or fresh herbs, alongside a side of crusty bread.
Should I include celery leaves when prepping?
Yes, the recipe specifically suggests including the leaves when you chop the head of celery.
How do I avoid lumps in the soup?
Gradually pour in the chicken stock and white wine while stirring continuously to ensure a smooth consistency.
What seasonings are used in this recipe?
The recipe uses white pepper, cayenne pepper, and salt to taste.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.
How much butter is used to start the soup?
The recipe starts with 4 tablespoons of melted butter.
What is the texture of this soup?
The soup has a velvety and creamy texture thanks to the russet potatoes, heavy cream, and melted cheese.
Is the soup spicy?
It has a very mild kick from 1/8 teaspoon of cayenne pepper, which can be adjusted to your preference.
What kind of onion should I use?
The recipe calls for one small onion, chopped.
How much heavy cream is added?
The recipe uses 3/4 cup of heavy cream for creaminess.
How much white pepper should I add?
Start with 1/4 teaspoon of white pepper and adjust to your taste.
Can I garnish the soup with anything else?
Yes, you can garnish with a sprinkle of fresh herbs or extra crumbled blue cheese.
Is this soup a good option for cold weather?
Absolutely, it is described as a warming and comforting dish perfect for chilly evenings.
How do I prep the garlic?
The 2 garlic cloves should be minced before being added to the pot.
What size should the potato pieces be?
The potato should be diced very small to ensure it cooks through and adds to the creamy texture.
Can this soup be served as a main course?
Yes, while it works as a starter, its hearty nature makes it suitable for a light meal.
How many cups of stock are needed?
You will need 2 cups of chicken or vegetable stock.
When do I add the salt?
Taste the soup after the cheese has melted and adjust the seasoning with salt if necessary.