Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, sig's celeriac soup with leeks and stilton cheese. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Sig's Celeriac Soup with Leeks and Stilton Cheese is one of the most popular of current trending meals on earth. It’s appreciated 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’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have sig's celeriac soup with leeks and stilton cheese using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Celeriac Soup with Leeks and Stilton Cheese:
- Take 1 large head of celeriac (root vegetable)
- Make ready 1 large leek
- Make ready 4 spring onions
- Get 80 grams Stilton or other blue cheese
- Get 1 1/2 vegetable stock cube
- Take 1/2 tsp fenugreek (powder) optional
- Get 1/4 tsp garlic salt
- Make ready 1 good sprinkle of dried tarragon
- Make ready 1 tbsp butter
- Make ready 1/2 lemon (juice only) plus 1 tablespoon extra
- Take 1 tbsp evaporated milk
- Get 1 pinch salt or to taste
- Take 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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