Celery Cream Soup with Blue Cheese

Ingredients

• 1 white onion
• 600 g celery root
• 4 tbsp olive oil
• 800 ml chicken broth
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 200 ml heavy cream
• 100 g mascarpone-gorgonzola
• 120 g bacon cubes

Instructions

1. 1.

   Peel and finely chop the onion. Wash, peel, and roughly cube the celery root. Heat olive oil in a pot and gently sauté the onion. Add the celery and cook briefly, then pour in hot chicken broth and simmer for 15-20 minutes over medium heat.

2. 2.

   Meanwhile, render bacon in a pan over medium heat until crisp. Once the celery is tender, puree the soup finely, stir in cream, reheat, then season with salt, pepper, and generous nutmeg. Divide soup among four bowls, add one tablespoon of mascarpone-gorgonzola to each, and sprinkle with bacon cubes before serving.