Celeriac and blue cheese soup
500 g celeriac
2-3 medium potatoes
1 handful of wheat (precooked)
Salt and pepper
½ to 1 teaspoon parsnip, lovage, shallots, savory and dried dill
1 bay leaf
Butter and oil
80 g blue cheese
Wash, peel and cut the celeriac and potatoes into large pieces. Dip them in 1-1.2 liters of boiling and salted water. Add the wheat as well. As soon as the water starts to boil again, reduce the heat and let simmer.
Five to ten minutes later, add the spices. When the vegetables are tender, remove the bay leaf. Pour over some oil and stir in a knob of butter and the diced blue cheese. Whisk the soup until smooth with a hand blender.
Serve with a drizzle of oil and cubes of blue cheese. It is delicious both hot and at room temperature.