There’s something about celeriac and blue cheese, and then there’s something about celeriac, blue cheese, and apple or pear…

1 – 2 T butter
1 medium onion, peeled and chopped
1 medium celeriac, peeled and chunked
2 peeled garlic cloves, left whole
6 c broth or water
3 apples or pears, or a combination, peeled, cored, and cubed
1 1/2 c crumbled blue cheese (about 6 oz)
salt and pepper, to taste

1. Melt butter in a soup pot over medium heat. Add the onion and gently cook, or sweat, the onion, for about five minutes. Add the celeriac, garlic, and broth. Bring to a boil, then simmer for 15 minutes. Add the apples and or pears, and cook for another 5 to 10 minutes, until all is tender.

2. Purée the vegetables with some of the cooking liquid or purée all the contents of the soup pot together. You may have to do this in batches. If so, transfer the purée to a bowl until all the  vegetables are puréed.

3. Return to soup pot. Add cheese, and, over low heat, heat through until the cheese is melted. Taste, and add some salt and pepper.