This is a rich and creamy soup–and easy to make! Serve with bread and a salad for a simple, yet luxurious meal.
2 T butter
1 c diced onions
2 c peeled, diced celeriac
1 c water
2 c milk
1 c blue cheese (Roquefort, Gorgonzola…), crumbled
8 oz Neufchâtel or cream cheese, softened
salt and pepper, to taste
1. In a soup pot, melt the butter on medium heat. Add the onions and celeriac, stir to coat with the butter, then cover and cook, stirring frequently, until softened but not browned, 10 to 15 minutes. Add the water and bring to a simmer.
2. In a blender or food processor, combine the milk, blue cheese, and the Neufchâtel or cream cheese and purée until very smooth. Stir the purée into the soup and add salt and pepper.
3. Reheat gently, just to a bare simmer, and serve hot.