Step-by-Step Guide to Make Gordon Ramsay Sig's Celeriac Soup with Leeks and Stilton Cheese

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sig's celeriac soup with leeks and stilton cheese. One of my favorites food recipes. This time, I will 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 current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. 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 cook that.

The ingredients needed to make Sig's Celeriac Soup with Leeks and Stilton Cheese:

1. Prepare 1 large head of celeriac (root vegetable)
2. Take 1 large leek
3. Make ready 4 spring onions
4. Make ready 80 grams Stilton or other blue cheese
5. Get 1 1/2 vegetable stock cube
6. Get 1/2 tsp fenugreek (powder) optional
7. Take 1/4 tsp garlic salt
8. Get 1 good sprinkle of dried tarragon
9. Take 1 tbsp butter
10. Prepare 1/2 lemon (juice only) plus 1 tablespoon extra
11. Get 1 tbsp evaporated milk
12. Get 1 pinch salt or to taste
13. Prepare 3 or so drops of Maggi liquid seasoning ( I use the hot spicy one) or use 1 pinch of cayenne pepper

Steps to make 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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