Velouté of Celery, Granny, Kiri, Blue Cheese Toast Recipe

Ingredients

• 750g celery
• 2 granny smith apples, peeled and diced
• 1 onion, finely chopped
• 50g butter
• 1L chicken stock
• 200g Kiri cheese
• 150g blue cheese
• Salt
• Pepper
• 4-6 slices of sourdough bread

Instructions

1. Cut the celery into small pieces and keep aside.
2. In a large pan, melt the butter and add the onion. Cook over low heat until onion turns translucent.
3. Add the celery and apples to the pan. Cook for 5-10 minutes, or until the celery has softened.
4. Add the chicken stock and bring to a boil. Reduce heat and simmer for about 15-20 minutes until the celery is tender and the liquid is reduced.
5. Remove the pan from heat and let it cool.
6. Puree the soup in a blender or food processor until it is smooth.
7. Add the Kiri cheese and mix until well combined. Season with salt and pepper.
8. In a separate mixing bowl, combine the blue cheese with 1 tablespoon of softened butter.
9. Toast the sourdough bread.
10. Serve the vélouté in bowls and top each slice of toasted bread with a generous dollop of the blue cheese mixture.

Verdict

This recipe results in a rich and creamy soup with a unique flavor. The addition of Granny Smith apples gives the soup a slightly sweet and tangy taste. The blue cheese toast adds a nice crunch and the perfect complement to the velvety soup. It’s a great recipe to impress guests or to just enjoy as a comforting meal on a cold day.

Serving Suggestions

Serve the soup hot with the blue cheese toast on the side or atop the soup. Garnish with fresh celery leaves if desired. Enjoy as a starter or as a main course with a light green salad.