Recipe: Tasty 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. It's very smooth & full of flavour. Whether you ladle this soup into bowls or cute mugs I fully recommend taking a moment or two to prepare some exciting toppings for it.

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

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. Pour in the stock and cider and bring to the boil. Crush the garlic if used and stir into the leeks/onions.

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..

Peel and chop the potato into small, thinnish chunks and add to the pan. Drain the cauliflower and toss with the leeks, add a good grating of nutmeg, season, then tip into the dish. Mix the bread cubes, oil and grated cheese in a bowl. If you haven't yet tried celeriac, soup is definitely a great place to start. Celeriac is the most obscure looking vegetable.

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