Celery Root Soup with Blue Cheese


This recipe comes from my absolute favorite local cookbook, Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli. Serves 4.

1 medium celeriac, about 1 lb., peeled and cut into 1 chunks
3 cups whole or 2 percent milk
1/2 tsp coarse kosher salt, plus more to taste
1 cup chicken stock, preferably low sodium
2 ounces crumbled (about 1/2 cup) best-quality blue cheese, plus more for garnish if desired
1 tsp freshly squeezed lemon juice

In a medium saucepan, bring the celery root, milk and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root. Carefully pour the celeriac and milk into a blender and blend (or use an immersion blender). Add the chicken stock and the blue cheese and blend until completely smooth. Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.

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