Recipe of Ultimate Sig's Celeriac Soup with Leeks and Stilton Cheese

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Sig's Celeriac Soup with Leeks and Stilton Cheese. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

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

You can cook Sig's Celeriac Soup with Leeks and Stilton Cheese using 13 ingredients and 9 steps. Here is how you cook 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. Make ready 4 of spring onions.
4. Prepare 80 grams of Stilton or other blue cheese.
5. Make ready 1 1/2 of vegetable stock cube.
6. It’s 1/2 tsp of fenugreek (powder) optional.
7. You need 1/4 tsp of garlic salt.
8. You need 1 of good sprinkle of dried tarragon.
9. You need 1 tbsp of butter.
10. It’s 1/2 of lemon (juice only) plus 1 tablespoon extra.
11. Take 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.

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..