Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sig's celeriac soup with leeks and stilton cheese. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really 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 is fast, it tastes delicious. They’re fine and they look fantastic. Sig's Celeriac Soup with Leeks and Stilton Cheese is something that I’ve loved my entire life.
Sig's Celeriac Soup with Leeks and Stilton Cheese instructions. Peel the celeriac and chop into small shanks. Set a few very small pieces aside for garnish.
To begin with this recipe, we must prepare a few ingredients. 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:
- Prepare 1 large head of celeriac (root vegetable)
- Get 1 large leek
- Make ready 4 spring onions
- Get 80 grams Stilton or other blue cheese
- Take 1 1/2 vegetable stock cube
- Prepare 1/2 tsp fenugreek (powder) optional
- Prepare 1/4 tsp garlic salt
- Prepare 1 good sprinkle of dried tarragon
- Prepare 1 tbsp butter
- Make ready 1/2 lemon (juice only) plus 1 tablespoon extra
- Make ready 1 tbsp evaporated milk
- Take 1 pinch salt or to taste
- Make ready 3 or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper
Keep the leeks and the potato but add a chunk of delicious Stilton cheese to give the soup added depth and flavor. You will be glad you did. If preferred the cheese can be omitted from the soup and garnished instead with the cheesy croutons for a less intense flavour. Cheesy croutons: Mix the bread cubes, olive oil and grated cheese in a bowl.
Steps to make Sig's Celeriac Soup with Leeks and Stilton Cheese:
- Peel the celeriac and chop into small shanks. Set a few very small pieces aside for garnish.
- 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.
- 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.
- When the smaller pieces are almost cooked remove and set aside in another 1/4 of lemon juice.
- Add all other ingredients except the 1 extra tablespoon of lemon juice and the cheese to vegetables in the pot.
- Simmer for five minutes
- Puree the soup, add more water to reach consistency you prefer ,add the cheese and ensure it I melted
- Gently fry the smaller pieces of celeriac until they just caramelise do not fry brown or they go bitter
- 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.
The addition of pear and Stilton to this soup was inspired by enjoying these flavours together in a salad. The pear adds a sweet note, the Stilton a saltiness. Both emphasise the natural soft, nutty notes of the celeriac. A little splash of cream finishes this soup off perfectly. Luckily the supper club guests agreed!
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