Celariac and Roquefort Soup

Celariac and blue cheese soup recipe gunpowder spices

Impress with this delicious soup perfect for anytime of the year. It's very simple to make, has wonderful depth of flavour and complexity. 

Serves: Makes approx. 8 bowls of soup

Prep time: 15 minutes

Cooking time: 20 minutes

Difficulty: Easy

Spices Used: Aleppo Chilli Flakes (One Thousand and One Nights Chest.)


40G of butter

2tbsp olive oil

½ Celariac, chopped into 4cm cubes

50G Roquefort

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

10G parsley

1 litre chicken stock

15G chorizo sliced then chopped into little cubes

15G Walnuts

A few pinches of Aleppo chilli flakes


Prepare the 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 the onion, carrots, garlic and slice the 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 the 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 the 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 the 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 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.

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