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1 leek
1 onion
2 tbsp butter
1 medium-size potato
1 medium-size celeriac
4 cups chicken broth, or bouillon
1 1/2 tsp Dijon mustard
1/4 tsp dried dill
1/4 tsp nutmeg
1/4 tsp white pepper
1/4 cup 35% cream
1 1/2 tsp finely chopped fresh dill, or 1/4 tsp (1 mL) dried dillweed
pinch salt
pinch white pepper
2 tbsp crumbled Stilon, optional
Cut off and discard dark green part from leek. Slice white part in half lengthwise. Fan out and rinse under cold running water to remove grit. Thinly slice. Coarsely chop onion. Melt butter in a large saucepan set over medium-low heat. Add leek and onion. Stir often until soft, about 10 minutes. Meanwhile, peel potato and celeriac, then coarsely chop. When leek is soft, stir in broth, then Dijon. Sprinkle with dillweed, nutmeg and pepper. Stir in potato and celeriac. Cover and bring to a boil over high heat. Then reduce heat to medium-low. Simmer, partially covered and stirring often, until potato is very soft, about 20 minutes.
Meanwhile, in a small bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. Stir in dill, salt and pepper. Then gently stir in cheese. Use right away or refrigerate, covered, up to 1 day. Ladle about one-third of soup into a food processor. Whirl until puréed, scraping down side of bowl as needed. Pour into a large bowl. Repeat with remaining soup in 2 more batches. Return all of soup to saucepan. If too thick, stir in a little more broth or water. Bring to a boil over medium-high heat. Spoon a generous dollop of Stilton-and-dill cream into each soup bowl. Ladle soup overtop. Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months.
Calories 132, Protein 4.6g, Carbohydrates 12.5g, Fat 7.4g, Fibre 2g, Sodium 552mg.
Our celeriac (celery root) soup is a divine fresh-tasting puree. Instead of the usual stir-in cream to finish it off, we've done something completely different -- and elegant. First, whip the cream (like a dessert topping), then stir in fresh dill and crumbled Stilton. Spoon dollops into bowls, then ladle the hot velvety soup overtop. The cream froths a little, like the milk on a caffe latte, and the cheese slowly melts into the soup. Delicious!