Caramelised Garlic and Celeriac Soup with Honey & Yorkshire Blue Croutons
1 celeriac peeled and cubed
6 cloves of garlic sliced
1 large white onion sliced
1 large potato peeled and chopped
1 bay leaf
3 springs of fresh thyme
20g caster sugar
1-litre of vegetable stock
100ml double cream
1 tbsp vegetable oil
4 slices of sourdough bread
1 tbsp olive oil
150g Yorkshire Blue Cheese
2 tbsp of honey
Take a large saucepan and heat the vegetable oil over a medium heat, add the onions, garlic and 2 sprigs of thyme.. really cook these out and break them down to release their natural caramel.
As they start to colour, add the sugar. When the onions and garlic have a deep rich brown colour add the butter, celeriac, potato and bay leaf.
Cook all of the vegetables together for approx. 10 mins, adding some seasoning at this point, then pour in the stock.
Simmer for around 35-40 mins until all of the vegetables are tender then put in a blender and blitz until smooth.
Return to the pan, stir in the cream and check the seasoning.
For the croutons, drizzle the sourdough slices with olive oil and then toast one side under a grill. Turn over, then add slices of the cheese, a few thyme leaves and a drizzle of honey before returning to the grill to melt the cheese. Serve the crouton as a large piece in the centre of the soup.
Photo credit: @cremedelacremenewcastle