My love of a good bowl of soup is well known by now I should think. I have written a lot about it being the ultimate “bowl food” experience, and because of the myriad flavour combinations, textures and ability to adapt to the changing seasons it is a meal that knows no end to variation.

I came up with this recipe for Celery & Blue Cheese soup during a spell of weather in early May that was all blue sky and sunshine. So, loosely I am calling this a summer soup as for me it was inspired by the prospect of BBQ’s and dipping hot smoky chicken wings into a cooling blue cheese dip with sticks of crunchy, crisp celery on the side. So yes, I feel I am at liberty to call this a summer soup, although of course it would be just as comforting eaten beside a roaring fire, post walk on a rainy November day so, you know, whatever floats your boat!

Ingredients (makes between 2-4 bowls of soup depending on portion size and desire for seconds!)

• Olive oil
• 1/2 small or 1/4 large celeriac bulb, peeled and cut into 1cm dice
• 1 white onion, finely diced
• 4 sticks of celery washed, trimmed and finely sliced
• 2 bay leaves
• 1tsp whole coriander seed
• 1tsp whole fennel seed
• 600ml vegetable stock
• 25g blue cheese, chopped (no rind)
• 1 1/2 tsp of smoked paprika
• Celery leaves
• Chili oil, sea salt and freshly ground black peppe

Method

• Heat 1 tbsp. of olive oil into a heavy deep saucepan.
• Add the onion, celery and bay leaves.  Stir then cover with the lid and turn down to a low heat to sweat (try not to colour the onion).
• Toast the coriander and fennel seeds until they start to release their aroma and then crush in a pestle and mortar into a fine powder.
• Add the diced celeriac and crushed seeds to the onion mix and stir so well covered; cook uncovered for a couple of minutes and then add the hot stock.
• Allow to cook through until the celeriac is thoroughly softened but not mushy.
• Add everything to a blender and add the blue cheese, paprika and pepper and blitz until smooth.  Check for consistency and seasoning.  If too thick add some hot water a little at a time as you blitz to get the right consistency for you.  Taste and see if you need to add some sea salt at this stage.  Blitz again and keep tasting until you feel the balance of seasoning is just right for you.
• Serve into warmed bowls and garnish with a sprinkle of paprika, a couple of fresh celery leaves and a tiny drizzle of chili oil.

And….ENJOY!