Impress with this delicious soup perfect for anytime of the year. It's very simple to make, has wonderful depth of flavour and complexity. This is a great way to use up odds and ends that you may have left over from the weekend. If you don't have Roquefort but have some other variety of blue cheese then go ahead and use it, don't go and buy a new block of cheese!
Serves: Makes approx. 8 bowls of soup
Prep time: 15 minutes
Cooking time: 20 minutes
Spices Used: Aleppo Chilli Flakes (One Thousand and One Nights Chest.)
40G of butter
2tbsp olive oil
½ Celariac, chopped into 4cm cubes
1 large onion
1 large carrot or 2 small carrots
2 garlic cloves roughly chopped
1 leek sliced
1 Bay leaf
3 or 4 whole peppercorns
1 litre chicken stock
15G chorizo sliced then chopped into little cubes
A few pinches of Aleppo chilli flakes
Prepare your vegetables – chop the celeriac first – put it into a large bowl and shake over approx. 2 tbsp of table salt and mix well so all the cubes are covered. What this does is break the cell walls of the celeriac down – drawing water out so they soften and will thus be able to be cooked in the same pot as the other vegetables.
Chop your onion, carrots, garlic and slice your leeks. Warm 20 grams of butter and olive oil in a large pot to a medium heat. Add the onions and sweat for a minute before adding the leek, garlic and carrot.
Fry the vegetables until they all start softening, stirring regularly to ensuring nothing burns. Take your celeriac and tip the excess water drawn out by the salt away. Add the celeriac, parsley, bay leaf and a few whole peppercorns to the pot. Keep stirring well to ensure that heat is circulated around.
After a few minutes of cooking add the chicken stock. Turn the heat up so the liquid reaches a boil, then reduce heat to medium and let it bubble away for 5-10 minutes (until the celeriac has completely softened). Season with a few pinches of salt. Taste the liquid – if you feel it needs a lift add another few tsp of salt – this addition of salt is critical as it helps bring out the full flavours of the vegetables and the stock. Remove the bay leaf if possible but don’t stress about finding it.
Meanwhile fry the chorizo. You’ll see when the fat starts to render that red oil is released from the chorizo – save this as this is the oil to drizzle over the top. Fry for a few minutes until a little crispy.
Let your pot cool for a few minutes before pouring some of the mixture into a blender. You will have to do this in 2 or 3 batches as it won’t fit it all in one go! Divide your butter and Roquefort between each batch equally.
Add some of the butter and Roquefort into the slightly cooled mixture and blend. Ensure that you cover the top of the blender with a cloth and hold down very firmly, otherwise there is a risk the hot mix will pop the top off and go everywhere! Taste after blending. If it needs more salt add then briefly blend to incorporate.
Once you’ve done all your batches scatter over some of the chorizo, break up the walnuts and crumble over evenly (but ensure you don’t break it up too much as the main purpose is it’s texture), evenly sprinkle a few pinches of Aleppo Chilli Flakes before adding the final touch of chorizo oil – evenly disperse a few droplets over each bowl.