Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sig's celeriac soup with leeks and stilton cheese. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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

Here is how you cook it. Ingredients of Sig's Celeriac Soup with Leeks and Stilton Cheese It's of head of celeriac (root vegetable). You need of spring […] See recipes for leek and stilton soup too. There's plenty of flavour in this one and both.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sig's celeriac soup with leeks and stilton cheese using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sig's Celeriac Soup with Leeks and Stilton Cheese:

1. Prepare 1 large head of celeriac (root vegetable)
2. Get 1 large leek
3. Get 4 spring onions
4. Take 80 grams Stilton or other blue cheese
5. Get 1 1/2 vegetable stock cube
6. Take 1/2 tsp fenugreek (powder) optional
7. Make ready 1/4 tsp garlic salt
8. Prepare 1 good sprinkle of dried tarragon
9. Make ready 1 tbsp butter
10. Prepare 1/2 lemon (juice only) plus 1 tablespoon extra
11. Make ready 1 tbsp evaporated milk
12. Get 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

Serve this soup as a starter over the festive period - it's a great way to make the most of leftover Stilton. Transfer to a liquidiser and blend until smooth. Blend with a stick blender (or in batches in a blender), until smooth. Taste and adjust the seasoning if necessary.

Instructions 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.

Blend with a stick blender (or in batches in a blender), until smooth. Taste and adjust the seasoning if necessary. Divide the soup between warmed soup bowls and sprinkle with extra Stilton and black pepper, to serve. Liquidise until smooth, return to the pan and reheat over a medium flame. Mix the bread cubes, oil and grated cheese in a bowl.

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