We're hosting Christmas this year and we love to do a long, festive lunch with a few special courses. I developed the recipe for this soup a few months ago to test ahead of the big day and it's too tatsy not to share. The creamy parsnips and celeriac blend together with the blue cheese so well to create an utterly delicious mouthful. We're serving small bowls of this for a taster to start, with a drizzle of truffle oil to make it super fancy but a drizzle of cream is also perfect. If it's not Christmas day you make it for, any special occasion is ideal.
Serves 4 large portions or 8 taster portions
1 celeriac, peeled and chopped into rough chunks
2 large parsnips, peeled and chopped into rough chunks
2 onions, peeled and diced
3 garlic cloves, peeled and diced
1 leek, sliced
1 veggie stock cube, mixed with 600ml boiling water
1 x 400g can of coconut milk
2 tablespoons of cream cheese
150g soft blue cheese
Olive oil
Salt
To serve (all optional)
100ml single cream
A handful of pecans or pine nuts
Crack of black pepper
Place a large pot over a medium heat and add a good amount of hot water from the kettle. Once boiling, add the celeriac and parsnip chunks and leave to boil for 25 minutes, or until the vegetables feel soft enough to mash with a fork. Once soft, drain - reserving the water from the pot to top up the soup later.
Place another large pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped onion, garlic, leeks and a pinch of salt. Mix well and cook for 5-10 minutes, or until soft.
Once soft, add the veggie stock, coconut milk, cream cheese and blue cheese and cook together until the blue cheese melts and everything comes together.
At this point, add the boiled parsnips and celeriac and blend the soup together.
Taste and season with salt before topping up with as much parsnip water as needed until you reach the consistency you like best. Blend again if needed to smooth out any extra chunks of parsnip or celeriac.
Serve warm with a drizzle of single cream, a crack of pepper and some toasted pine nuts or pecans on top.
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