Contributed by adapted from Jamie Kennedy's "Seasons"

Blue cheese and celery make a great flavour combination, and this soup takes the combo to a heightened level!

Ingredients

For the Soup:

1 sweet onion, chopped
1 potato, peeled and chopped
2 Tbsp butter
1 celery root (celeriac), peeled and chopped
10 cups Tomato Consomme

For the Garnish:

2 slices of sourdough bread, crusts removed
1/4 lb (113 g) crumbled blue cheese
Chives or parsley

Instructions

In a soup pot, gently saute onion and potato in butter. After 5 minutes, add celery root and tomato consomme. Simmer for 40 minutes, or until the celery root is very tender.

Transfer the soup to a food processor and puree. Pass the soup through a sieve, return it to the pot, and simmer.

Preheat oven to 275 F. Remove crusts from bread and cut into triangles. Place on a baking sheet and toast until golden. Remove from oven and carefully place crumbled blue cheese on each triangle. Place the tray back in the oven until the cheese is melted.

To serve, warm six bowls. Place one blue cheese crouton on each soup, garnish with chives or parsley, and serve at once.

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