Celeriac,
Pear and Stilton Soup
With
Walnut Oil Drizzle
Yield 10 8 0unce
Portions
2 White
Onions large diced
6 Celery Root,
peeled and large diced
6 Pears,
peeled and cored large diced
½ cup Olive
Oil
1 TBSP Salt
1 TBSP Pepper
1 sprig of fresh Thyme
3 Bay Leaves
Toss all ingredients in large bowl. Pre-heat oven at 350. Using a
baking sheet, roast in oven for about 15min or until ingredients are light
brown. Remove from oven and place ingredients into large soup pot. Cover with
cold water and add thyme and bay leaves. Bring to simmer and cook until
vegetables are soft. Remove thyme and bay leaves and puree mixture.
To finish
250ml 35% Cream
3 Pears cut into quarter’s core removed
1 Cup Simple Syrup
2/3 Cup Walnut Oil
100 grams Stilton Cheese (Blue Cheese can be used as substation)
Salt and pepper to taste
Brush quartered pear with syrup and cook in oven until tooth pick
easily pierces flesh. Place pears into middle of soup bowls. Heat soup and add
cream for richness. Season to taste.
Pour soup into bowls, crumble cheese onto the top of soup, drizzle 1
TBSP of walnut oil onto each soup and serve.
Wine Match
2004 Fielding Estate Chardonnay Musque, $14.00,
750 ml (Off-Dry, Sugar 2)
Our deck and patio wine -tropical
fruits, oranges and honey on the nose, hints of cloves and warm spices on the finish.
Medium body. (www.fieldingwines.com)
Note Fielding delivers wines to