Celery soup with Roquefort

Ingredients for 4 servings:

• 1 celeriac, approx. 300 – 400 g
• 2 small onions, peeled and diced
• 2 cloves garlic, peeled and diced
• 1 tsp fennel seeds, ground
• 2 handfuls of sage leaves, fresh
• 100 ml dry white wine
• 600 ml vegetable stock
• 200 ml whipped cream
• Salt and pepper, black, from the mill
• possibly chili, ground
• 150 g Roquefort
• 2 slices of mild sourdough bread, diced, possibly with crust removed
• 4 tbsp butter or extra virgin olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Refined yet quick and easy to prepare

Heat half of the butter (or olive oil). Sauté the celery, onion, garlic, sage, and fennel seeds in it, then deglaze with white wine. Once the stock has completely reduced, add the vegetable stock and simmer gently for about 20-30 minutes. Then add the cream and 110g of the cheese. Once the cheese has dissolved, puree everything and pass through a fine sieve. Season with salt and pepper (and add a little ground chili if desired), and keep warm. Fry or toast the bread cubes and sage in the remaining butter (or olive oil) until golden brown, then drain on a paper towel. Ladle the soup into warmed bowls and garnish with croutons, fried sage leaves, and the remaining diced Roquefort. Serve immediately.