Steps to Make Ultimate Sig's Celeriac Soup with Leeks and Stilton Cheese

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sig's celeriac soup with leeks and stilton cheese. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sig's Celeriac Soup with Leeks and Stilton Cheese is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Sig's Celeriac Soup with Leeks and Stilton Cheese is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready 1 large head of celeriac (root vegetable)
2. Make ready 1 large leek
3. Take 4 spring onions
4. Prepare 80 grams Stilton or other blue cheese
5. Take 1 1/2 vegetable stock cube
6. Prepare 1/2 tsp fenugreek (powder) optional
7. Make ready 1/4 tsp garlic salt
8. Make ready 1 good sprinkle of dried tarragon
9. Make ready 1 tbsp butter
10. Make ready 1/2 lemon (juice only) plus 1 tablespoon extra
11. Make ready 1 tbsp evaporated milk
12. Prepare 1 pinch salt or to taste
13. Prepare 3 or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper

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.

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