This is a lovely soup to add to your repertoire of dinner party entrées. If you can’t find Roquefort cheese, use another strong blue cheese instead.






Skill level

Average: 3.9 (26 votes)


  • 500 g peeled and diced celeriac
  • 2 potatoes (Sebago or Desiree), peeled and diced
  • salt
  • 500 ml (2 cups) milk
  • 20 g butter
  • 150 g Roquefort cheese, crumbled (plus a little extra to serve)
  • freshly ground black pepper
  • ¼ cup finely chopped chives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the celeriac and potatoes in a saucepan of lightly salted cold water. Bring to the boil, then simmer until tender. Drain the vegetables and return to the pan. Add the milk and butter and cook over medium heat until the milk comes to a simmer. Add the cheese and stir until melted, then remove from the heat and season with pepper. Transfer the mixture to a blender and process until very smooth. 

To serve, ladle the soup into bowls and sprinkle with chives and reserved Roquefort.


Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay. 


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