Leaves from a couple of rosemary or thyme sprigs, chopped if needed
1-2litres veg or chicken stock, warmed
200g Per las blue cheese from Mootown (or any blue cheese from Good Taste)
Carve peel from celeriac. Rinse clean. Cut into cubes, the smaller they are the faster they'll cook.
Pop celeriac into a pot with the bay leaves, if using, just cover with water. Bring to the boil. Lower heat a touch. Cook till fully tender.
Meanwhile, sizzle your chopped onions/leeks (cleaned/peeled first) in a gloss of oil. Add a hit of salt and pepper, along with a pinch of rosemary or thyme, if using. Cook till onions/leeks are tender, glossy and sweet.
Drain celeriac. Remove bay. Place onions/leeks and celeriac in a food processor (or add to a large pot and use a blending wand), along with the cheese and a splash of warm stock. Whizz till smooth, adding more stock as it blends till it reaches desired consistency.