Celeriac cheese soup with Beemster® Old & nutmeg

Main course. 4 pers. 35 min.

Ingredients

• 800 g celeriac
• 400 g floury potatoes
• 1 clove of garlic
• 250 g Beemster® Old
• 40 g unsalted butter
• 1 liter chicken stock
• 250 ml of cooking cream
• 1 tsp ground nutmeg
• 10 g celery leaves

Kitchen Stuff

• Soup pan
• Hand blender

Prepare

1. Peel and cut the celeriac into 2-inch pieces. Peel the potatoes and cut into equal pieces. Finely chop the garlic. Cut the cheese into pieces.
2. Heat the butter in a soup pan and fry the celeriac, potato, garlic, pepper and salt for 8 min over low heat.
3. Add the cheese, broth and cooking cream and bring to a boil. Simmer on low heat for 10 min with the lid on the pan.
4. Meanwhile, finely chop the celery.
5. Remove the pan from the heat and puree with the hand blender until you have an even soup. Add the nutmeg and season with salt and pepper.
6. Serve the soup in deep bowls and sprinkle with the celery.

Serving tip
Delicious with croutons. This soup is also very tasty with Beemster® Belegen.

Looking for another tasty hot dish with Beemster cheese? Then check out our recipe page.