Sig's Celeriac Soup with Leeks and Stilton Cheese

Name: Sig's Celeriac Soup with Leeks and Stilton Cheese
Yield: 4 servings
Cuisine: American
Ingredients: 1 large head of celeriac (root vegetable); 1 large leek; 4 spring onions; 80 grams Stilton or other blue cheese; 1 1/2 vegetable stock cube; 1/2 tsp fenugreek (powder) optional; 1/4 tsp garlic salt; 1 good sprinkle of dried tarragon; 1 tbsp butter; 1/2 lemon (juice only) plus 1 tablespoon extra; 1 tbsp evaporated milk; 1 pinch salt or to taste; 3 or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper

Sigrun @sigrun

German, living in England

Celeriac is a root vegetable that lends itself to making hearty soups , this is one of the versions that I make :-)

Sigrun @sigrun

German, living in England

Celeriac is a root vegetable that lends itself to making hearty soups , this is one of the versions that I make :-)

Saved

Ingredients

4 servings

1 largehead of celeriac (root vegetable)
1 largeleek
4spring onions
80 gramsStilton or other blue cheese
1 1/2vegetable stock cube
1/2 tspfenugreek (powder) optional
1/4 tspgarlic salt
1good sprinkle of dried tarragon
1 tbspbutter
1/2lemon (juice only) plus 1 tablespoon extra
1 tbspevaporated milk
1 pinchsalt or to taste
3or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper

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Steps

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.