Saturday 10 December 2016

Celery And Blue Cheese Soup With Candied Walnuts


Here are the complete recipe for celery and blue cheese soup with candied walnuts.


For the candied walnuts

- 80 g light brown muscovado sugar

- 150 g walnut halves, roughly chopped

For the soup

- 1/2 tablespoon coconut oil

- 3 large banana shallots, peeled and sliced

- 2 fat garlic cloves, peeled and minced

- 20 g butter

- 600 g celery, roughly chopped

- 750 ml vegetable stock

- 1-2 tablespoons crème fraîche (optional)

- 150 g blue cheese plus more to garnish , crumbled

- Salt and freshly ground black pepper


To make the candied walnuts

-Preheat your oven to 180C/350F/Gas 4 and line a baking sheet with parchment paper.

-Tip the sugar into a small saucepan and cook on a medium heat, as soon as the sugar begins to melt stir with a wooden spoon. Keep stirring until all the sugar has melted then add the chopped walnuts, quickly stirring so that each piece is coated with the sugar mixture.

-When all the walnuts are completed coated, pour onto the lined baking sheet and separate from each other with a couple of forks - the mixture will be extremely hot so do not touch with your hands. Leave to cool completely.

To make the soup

-Melt the coconut oil in a large saucepan on a medium heat, add the shallots and sauté until translucent. Add the garlic and cook for a further 2 minutes, making sure it doesn’t burn.

-Drop in the butter and stir until melted then tip the celery into the pan and cook for a further 5 to 10 minutes until slightly softened.

-Pour in the stock, increase the heat and bring the soup to a boil, reduce the heat and simmer for 20-25 minutes.

-Add the crème fraîche (if using), salt and pepper and blend the soup with a stick blender until smooth. Mix the crumbled blue cheese into the soup, taste and adjust the seasoning if necessary.

-Serve in warmed bowls sprinkled with more blue cheese and some candied walnuts.



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