Easiest Way to Make Delicious Sig's Celeriac Soup with Leeks and Stilton Cheese

Sig's Celeriac Soup with Leeks and Stilton Cheese. 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. See great recipes for Celariac and blue cheese soup too! Leek and potato soup is well known and is perhaps the most famous of leek soups.

You will be glad you did. I love Celeriac very much, so I thought I make this to share with you all. #onerecipeonetree #myfavouriterecipes #mycookbook Kaho Mukae. Katsuo Bushi is a good replacement of Moldives fishes. 🐠 Amanda Yu. You can have Sig's Celeriac Soup with Leeks and Stilton Cheese using 13 ingredients and 9 steps. Here is how you achieve that.

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

1. Prepare 1 large of head of celeriac (root vegetable).
2. Prepare 1 large of leek.
3. It's 4 of spring onions.
4. Prepare 80 grams of Stilton or other blue cheese.
5. It's 1 1/2 of vegetable stock cube.
6. You need 1/2 tsp of fenugreek (powder) optional.
7. It's 1/4 tsp of garlic salt.
8. It's 1 of good sprinkle of dried tarragon.
9. Prepare 1 tbsp of butter.
10. Prepare 1/2 of lemon (juice only) plus 1 tablespoon extra.
11. You need 1 tbsp of evaporated milk.
12. It's 1 pinch of salt or to taste.
13. Prepare 3 of or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper.

Pour in the stock and cider and bring to the boil. Stir the cream and stilton into the hot soup, then discard the bay leaves. Blend with a stick blender (or in batches in a blender), until smooth. Taste and adjust the seasoning if necessary.

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

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..

Divide the soup between warmed soup bowls and sprinkle with extra Stilton and black pepper, to serve. 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. Peppery celeriac and sour blue cheese are a match made in heaven and combine in this delicious celeriac soup recipe from Marcello Tully.