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Good Evening mother, at this time you can present recipe Sig's Celeriac Soup with Leeks and Stilton Cheese with 13 ingredients and 9 steps. Below this is how to cook, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Sig's Celeriac Soup with Leeks and Stilton Cheese.

Ingredients for Sig's Celeriac Soup with Leeks and Stilton Cheese #

1. Prepare 1 large : head of celeriac (root vegetable).

2. Needed 1 large : leek.

3. Needed 4 : spring onions.

4. Needed 80 grams : Stilton or other blue cheese.

5. Needed 1 1/2 : vegetable stock cube.

6. Needed 1/2 tsp : fenugreek (powder) optional.

7. Prepare 1/4 tsp : garlic salt.

8. Needed 1 : good sprinkle of dried tarragon.

9. Needed 1 tbsp : butter.

10. Prepare 1/2 : lemon (juice only) plus 1 tablespoon extra.

11. Prepare 1 tbsp : evaporated milk.

12. Prepare 1 pinch : salt or to taste.

13. Needed 3 : or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper.

If all composition Sig's Celeriac Soup with Leeks and Stilton Cheese it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking 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..

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