Sig's Celeriac Soup with Leeks and Stilton Cheese
Sig's Celeriac Soup with Leeks and Stilton Cheese

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sig's celeriac soup with leeks and stilton cheese. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Sig's Celeriac Soup with Leeks and Stilton Cheese is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Sig's Celeriac Soup with Leeks and Stilton Cheese is something that I have loved my whole life.

Remove and put into the sieve over the other vegetables in the water bring to boil thus cooking the leeks , bigger chunky celeriac and spring onions and steaming the smaller celeriac pieces at the same time. Mix the bread cubes, oil and grated cheese in a bowl. Crush the garlic if used and stir into the leeks/onions. The addition of pear and Stilton to this soup was inspired by enjoying these flavours together in a salad.

To get started with this recipe, we have to first prepare a few components. You can cook sig's celeriac soup with leeks and stilton cheese using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sig's Celeriac Soup with Leeks and Stilton Cheese:
  1. Prepare 1 large head of celeriac (root vegetable)
  2. Get 1 large leek
  3. Take 4 spring onions
  4. Take 80 grams Stilton or other blue cheese
  5. Take 1 1/2 vegetable stock cube
  6. Take 1/2 tsp fenugreek (powder) optional
  7. Make ready 1/4 tsp garlic salt
  8. Make ready 1 good sprinkle of dried tarragon
  9. Prepare 1 tbsp butter
  10. Prepare 1/2 lemon (juice only) plus 1 tablespoon extra
  11. Prepare 1 tbsp evaporated milk
  12. Get 1 pinch salt or to taste
  13. Get 3 or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper

Celeriac's peppery intensity goes very well with tangy blue cheese in this quick, warming soup. For a slightly different taste add cider and/or peeled and chopped apples early on. This will work with most blue cheeses - try leftover Christmas Stilton, Gorgonzola or Roquefort. Once the leeks and potato are peeled and cut, pop them into a frying pan with the butter and ask the children to grate the cheese.

Steps to make Sig's Celeriac Soup with Leeks and Stilton Cheese:
  1. Peel the celeriac and chop into small shanks. Set a few very small pieces aside for garnish.
  2. Put the bigger pieces in a pot with the finely chopped leeks and spring onions. Cover just with water. Add a colander or sieve over this but not letting it touch the water.
  3. Now drop the smaller celeriac pieces into 1/4 of the lemon juice and rub it into the celeriac. Remove and put into the sieve over the other vegetables in the water bring to boil thus cooking the leeks , bigger chunky celeriac and spring onions and steaming the smaller celeriac pieces at the same time.
  4. When the smaller pieces are almost cooked remove and set aside in another 1/4 of lemon juice.
  5. Add all other ingredients except the 1 extra tablespoon of lemon juice and the cheese to vegetables in the pot.
  6. Simmer for five minutes
  7. Puree the soup, add more water to reach consistency you prefer ,add the cheese and ensure it I melted
  8. Gently fry the smaller pieces of celeriac until they just caramelise do not fry brown or they go bitter
  9. Finally season to taste with rest of lemon juice, cayenne pepper and salt if needed and arrange the smaller pieces of celeriac sprinkled with some of the green from the spring onions.

This will work with most blue cheeses - try leftover Christmas Stilton, Gorgonzola or Roquefort. Once the leeks and potato are peeled and cut, pop them into a frying pan with the butter and ask the children to grate the cheese. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese.

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