Celeriac soup is one of my own favourites – as is blue cheese. It’s a vegetable which is available all year round and works so well in soups.


1 medium-large celeriac root – peeled and sliced

1 large potato – peeled and diced

1 medium brown onion – peeled and sliced 50g butter

1 litre stock – chicken or vegetable 75g blue cheese

Salt and pepper to taste


To begin, sweat the onion in a large pan over a low-medium heat for around 5-10 minutes.

Add to the pan the celeriac and potato and sweat for 2-3 minutes, stirring frequently.

Add the stock to the pan to cover celeriac and potato. Bring to the boil and simmer gently for 30 minutes, stirring occasionally.

Top up with stock as necessary and cook until the potato and celeriac are soft and almost falling apart.

Blend with a stick blender or food processor and season with salt and pepper.

Serve with a generous helping of crumbled blue cheese and bread.

Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow. www.elementsgla.com. Instagram @elementsgla, X @elementsgla, Facebook/ elementsgla