How to Make Perfect Sig's Celeriac Soup with Leeks and Stilton Cheese

Sig's Celeriac Soup with Leeks and Stilton Cheese. Meanwhile, peel potato and celeriac Stir in dill, salt and pepper. Spoon a generous dollop of Stilton-and-dill cream into each soup bowl. Cut Leek into small dice along with onion.

Stilton is a very strong aged cheese. One could probably substitute real Roquefert or its poor electrically aged cousin Blue Cheese and it still would be. Slice or crumble the cheese and divide it between the pieces of toast. You can have Sig's Celeriac Soup with Leeks and Stilton Cheese using 13 ingredients and 9 steps. Here is how you achieve it.

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

1. It's 1 large of head of celeriac (root vegetable).
2. Prepare 1 large of leek.
3. You need 4 of spring onions.
4. It's 80 grams of Stilton or other blue cheese.
5. Prepare 1 1/2 of vegetable stock cube.
6. Prepare 1/2 tsp of fenugreek (powder) optional.
7. You need 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. Prepare 1 tbsp of evaporated milk.
12. It's 1 pinch of salt or to taste.
13. You need 3 of or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper.

Drizzle with olive oil and grind on some black pepper. Melt the butter or margarine and add the celeriac. This delicious soup is a wonderful marriage of the mild flavoured celeriac, sweet apple and savoury, rich tasting cheese. Gorgonzola and Roquefort also work well if you have a difficult time finding Stilton.

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..

Melt the butter and add the celeriac. Add the leek and garlic and cook for a further three to four minutes and then add the chopped celery and stock. Garnish with croutons and ½ tsp finely chopped celery leaf. If preferred the cheese can be omitted from the soup and garnished instead with the cheesy croutons for a less intense flavour. Trust Mary Berry's leek and Stilton quiche recipe for a picnic or buffet.

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