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Vegetarian, South and mountains

Celery root soup with blue cheese and walnuts

This celery root soup with blue cheese and walnuts serves 4 and takes 40 minutes to make, at a cost of about €2.60 per person. It's a very easy recipe, perfect for cold evenings. The key is stirring in the blue cheese after blending and off the heat, so it melts smoothly without boiling and keeps the soup creamy.

A warming celery root soup melted with blue cheese and topped with walnuts, perfect for cold evenings.

Celery root soup with blue cheese and walnuts
Total time
40 min
Difficulty
Very easy
Cost per person
€2.60
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Celery root gives this soup an earthy, slightly anise flavor, while the potato softens it into a smooth, velvety texture. Blue cheese melts right in and wakes everything up with its sharp, salty bite. Crushed walnuts add a crunch that changes every spoonful, scattered on just before serving.

This is the soup for cold fall and winter evenings, when you walk in chilled and want something that simmers on its own while you do something else. It works well for a weeknight dinner between adults, or as a starter for a more thoughtful Sunday meal, served with toasted bread on the side. Mon Chou keeps this one for days that call for simple comfort.

The ingredients

4 people

Fruits and vegetables

  • Celery root 1
  • Potatoes 2
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 1 l
  • Walnut halves 40 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Blue cheese 100 g
  • Heavy cream 10 cl
  • Butter 20 g

Bakery

  • Country bread slices 8 slices

Allergens Celery, Lactose, Tree nuts, Gluten

The step by step recipe

  1. Peel the celery root and potatoes, then cut them into cubes.

    Rub the celery root with lemon so it doesn't turn brown.

  2. Sweat the onion in butter, then add the vegetables and the broth. 25 min

    Cover and let it simmer gently.

  3. Blend finely with the blue cheese and cream.

    Taste before adding salt, the blue cheese is already salty.

  4. Toast the bread slices. 5 min

    Rub them with a clove of garlic for extra flavor.

  5. Serve the soup with crushed walnuts and toasted bread.

    A turn of the pepper mill is all you need.

Our tips to get it right

  • Pick a celery root that feels firm and heavy for its size, a sign it's fresh and not too fibrous.
  • Blend the soup while it's hot but not boiling before adding the blue cheese, this keeps it from turning grainy.
  • If the soup thickens too much after resting, thin it with a bit of warm broth rather than water, to keep the flavor strong.

The variations

  • Swap the blue cheese for Roquefort or gorgonzola for a sharper or milder flavor.
  • For a lighter cheese version, use only 60g of blue cheese and add a little extra cream.
  • To save time, swap the toasted bread slices for ready made croutons scattered on top.

What to serve it with

  • A walnut and lamb's lettuce salad
  • A glass of sparkling apple juice
  • Fresh goat cheese as a starter

Storage

This soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the walnuts or bread, for up to 2 months. Reheat gently over low heat, stirring, without letting it boil to protect the cheese.

Questions about this dish

Can I use a different cheese instead of blue cheese?

Yes, Roquefort or gorgonzola both work well in its place. Pick a milder blue cheese if you want to tone down the flavor for sensitive palates.

Can I make this soup ahead of time?

Yes, you can prepare it up to the blending step with the cheese and cream the day before. Reheat it gently the next day without letting it boil.

Does this soup freeze well?

Yes, it freezes for up to 2 months, but without the walnuts or toasted bread, which are best added right before serving. Thaw it in the fridge before reheating it gently.

How can I tone down the flavor for kids who don't like blue cheese?

Cut the blue cheese down to 50g and add a bit more cream to soften the taste. You can also serve the cheese on the side, so everyone adds as much as they like.

How long does it take to make a celery root soup with blue cheese and walnuts?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a celery root soup with blue cheese and walnuts?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a celery root soup with blue cheese and walnuts cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, lactose, tree nuts, gluten. Always check the labels of the products you buy.

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