Ingredients
- 2 celeriac, trimmed (peeled and cut into 4cm pieces)
- 25 grams butter, chopped
- 3 leeks, halved, washed and thinly sliced
- 4 garlic cloves, minced
- 2 potatoes (large washed potatoes, washed, peeled and cut into 2cm pieces)
- 5 cups vegetable stock (1.25 litres)
- 300 ml cream, (light cooking cream specified)
- 2 tablespoons chives, fresh and finely chopped
- Cracked black pepper
- Chives, fresh and finely chopped to garnish (1 bunch)
- FOR BLUE CHEESE CROUTONS
- 1 small (150 gram) bread baguette (cut diagonally into 1cm-thick slices was specified)
- Olive oil spray
- 100 grams blue cheese (mild creamy)
- Salt & pepper, to taste
How to Make
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Step 1: Add celeriac to the base of a 5 to 6-litre slow cooker.
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Step 2: Melt butter in a large frying pan over a medium heat and add leeks and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until lightly browned and then add to slow cooker with potatoes and stock and season with salt and pepper and cover with lid.
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Step 3: Cook on low for 7 hours, on high for 4 hours, or until celeriac and potatoes are soft and then stir in cream and chives and allow to cool slightly.
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Step 4: Blend soup, in batches, until smooth and return to slow cooker on low to keep warm or on keep warm if your slow cooker has that option.
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Step 5: Meanwhile, make blue cheese croutons;place bread in a single layer on a tray lined with baking paper and spray evenly with oil.
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Step 6: Cook in a hot oven (200C) for about 8 minutes, or until lightly browned and then crumble cheese over top and cook for 5 minutes, or until cheese is melted.
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Step 7: Garnish soup with pepper and extra chives and serve with blue cheese croutons.
We hope you enjoy this recipe!
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