Cream of Apple and Celeriac with Blue Cheese

Ingredients

• 30 g (2 tbsp) unsalted butter or sunflower oil
• 5 apples, peeled, cored and diced
• 2 celeriacs, chopped
• 1 large onion, diced
• 1,5 L (6 cups) vegetable or chicken broth
• 90 ml (6 tbsp) old-fashion cream 15% m.f.
• 90 g (3 oz) blue cheese, such as Bénédictin
• 1 small sprig tarragon, chopped
• To taste salt and pepper
• Sufficient quantity chives, finely chopped

Preparation

1. Heat butter in a saucepan and brown apples, celeriac and onion for about 3 minutes, stirring constantly. Reduce heat and cover, let sweat for 5 minutes.
2. Add broth and simmer for 15 minutes. Add cream, cheese and tarragon.
3. Pour mixture into food processor and purée. Return to saucepan and warm mixture for about 3 minutes.
4. Season with salt and pepper to taste and serve with a sprinkle of chopped chives. This soup may be served iced or warm.