20 ml (1 tbsp)grapeseed oil1onion, thinly sliced2cloves of garlic, bruised1 litre (4 cups)chicken stock2 (about 1.8kg)celeriac, peeled240 gmspunta potatoes, peeled and coarsely chopped3ripe Packham pears, coarsely chopped150 gmRoquefort Papillon, crumbled, plus extra to serve (see note)300 mlpouring creamTo serve:finely grated fresh nutmeg
Heat grapeseed oil in a large saucepan over low heat. Add onion and garlic and cook until soft but not coloured (about 10 minutes). Add stock, celeriac and potato and bring to the boil. Cover, reduce heat to low and simmer until celeriac is very soft (about 45 minutes). Cool, add pears, Roquefort and cream, stir to combine. Using a blender, process in batches until smooth. Add water to thin if needed. Strain through a coarse sieve and serve scattered with nutmeg. Makes about 3 litres.
Note Substitute this French unpasteurised cheese with any other creamy blue cheese.