Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sig's celeriac soup with leeks and stilton cheese. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Sig's Celeriac Soup with Leeks and Stilton Cheese is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Sig's Celeriac Soup with Leeks and Stilton Cheese is something that I have loved my entire life.
Melt the butter or margarine and add the celeriac. Meanwhile, peel potato and celeriac Stir in dill, salt and pepper. Spoon a generous dollop of Stilton-and-dill cream into each soup bowl.
To get started with this recipe, we have to prepare a few components. 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:
- Prepare 1 large head of celeriac (root vegetable)
- Get 1 large leek
- Take 4 spring onions
- Take 80 grams Stilton or other blue cheese
- Take 1 1/2 vegetable stock cube
- Make ready 1/2 tsp fenugreek (powder) optional
- Make ready 1/4 tsp garlic salt
- Take 1 good sprinkle of dried tarragon
- Prepare 1 tbsp butter
- Prepare 1/2 lemon (juice only) plus 1 tablespoon extra
- Make ready 1 tbsp evaporated milk
- Prepare 1 pinch salt or to taste
- Prepare 3 or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper
The Stilton creates a sharp, tangy contrast. Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast. James Martin's celeriac soup is a great winter dish.
Steps to make Sig's Celeriac Soup with Leeks and Stilton Cheese:
- Peel the celeriac and chop into small shanks. Set a few very small pieces aside for garnish.
- 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.
- 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.
- When the smaller pieces are almost cooked remove and set aside in another 1/4 of lemon juice.
- Add all other ingredients except the 1 extra tablespoon of lemon juice and the cheese to vegetables in the pot.
- Simmer for five minutes
- Puree the soup, add more water to reach consistency you prefer ,add the cheese and ensure it I melted
- Gently fry the smaller pieces of celeriac until they just caramelise do not fry brown or they go bitter
- 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.
Leave out the bacon for a vegetarian version. Serve with crispy pancetta and/or croûtons for crunch. Celeriac is a great winter vegetable and it's put to wonderful use in James Martin's creamy soup. This elegant onion and celery soup is pureed with Stilton cheese and served hot with a crumbling of cheese and a This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the Cook's Note: You may also make this soup with celeriac instead of celery.
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