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Pear, celeriac and Roquefort soup

Australian Gourmet Traveller recipe for pear, celeriac and Roquefort soup
Pear, celeriac and Roquefort soup

Pear, celeriac and Roquefort soup

Con Poulos
6
15M
55M
1H 10M

Ingredients

Method

Main

1.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.

Substitute this French unpasteurised cheese with any other creamy blue cheese.

Drink Suggestion: Off-dry chenin blanc. Drink suggestion by Max Allen

Notes

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