Testing - Celeriac Soup with Cheddar

http://cooking.nytimes.com/recipes/1015711-celeriac-potato-leek-and-apple-soup

http://www.bbcgoodfood.com/recipes/2077/chunky-cheddar-and-celeriac-soup

https://www.rivercottage.net/recipes/celeriac-soup

1 Tbsp oil

1 onion, diced

2 leeks, sliced 

Salt to taste

2 lbs celeriac, peeled and diced

1 large floury potato (about 3/4 pound), peeled and diced

4 sage leaves, fresh

2 strips lemon peel

2 apples, cored, peeled and diced

6-8 cups water or light stock

Bouquet garni (a bay leaf, 2-3 sprigs each thyme, parsley, and celery root leaves)

Freshly ground pepper to taste

1. In a heavy soup pot heat cook the onion and leeks in the oil with a pinch of salt, about 5 minutes over medium heat.
2. Add the sage, stir and cook until fragrant, then add the celeriac, potato, sage, lemon peel, apple, liquid and bouquet garni and simmer gently until the veg are tender and the herbs have infused the soup, about 20-30 minutes.
3. Meanwhile, dice the cheddar quite small.
4. When the veg are tender, remove the lemon peel and bouquet garni and puree with a wand blender until partially blended, ie. with some chunkiness left for texture.
5. When ready to serve, stir in the cheddar and ladle into soup bowls.
6. OPTIONAL - for a garnish, at the beginning, fry a few sage leaves in the oil and set aside. When the soup is ladled in the bowls, garnish with the fried sage leaves.