Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sig's celeriac soup with leeks and stilton cheese. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Meanwhile, peel potato and celeriac Stir in dill, salt and pepper. Spoon a generous dollop of Stilton-and-dill cream into each soup bowl. Fancy a soup full of flavour?
Sig's Celeriac Soup with Leeks and Stilton Cheese is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Sig's Celeriac Soup with Leeks and Stilton Cheese is something that I have loved my whole life.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Sig's Celeriac Soup with Leeks and Stilton Cheese:
- Make ready 1 large head of celeriac (root vegetable)
- Take 1 large leek
- Prepare 4 spring onions
- Prepare 80 grams Stilton or other blue cheese
- Take 1 1/2 vegetable stock cube
- Take 1/2 tsp fenugreek (powder) optional
- Prepare 1/4 tsp garlic salt
- Get 1 good sprinkle of dried tarragon
- Take 1 tbsp butter
- Take 1/2 lemon (juice only) plus 1 tablespoon extra
- Make ready 1 tbsp evaporated milk
- Prepare 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
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. The Stilton creates a sharp, tangy contrast. Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish.
Instructions 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.
The Stilton creates a sharp, tangy contrast. 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. Natural health physician and Mercola.com founder Dr.
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