Recipe of Gordon Ramsay Sig's German Celeriac and Swede Soup

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, sig's german celeriac and swede soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Sig's German Celeriac and Swede Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Sig's German Celeriac and Swede Soup is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook sig's german celeriac and swede soup using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sig's German Celeriac and Swede Soup:

1. Prepare 1/2 head celeriac
2. Get 1/2 head Swede (about the same amount as celeriac
3. Prepare I cup of fresh beetroot juice (without vinegar)
4. Make ready Half a stick leek
5. Prepare 1-2 sticks celery
6. Make ready 2 medium potatoes
7. Take Stock cubes to taste
8. Make ready Water to boil the swede and celeriac
9. Prepare Cream if you like
10. Take to taste Salt and pepper
11. Get 4 spoons creme fraiche for garnish
12. Make ready to taste Wild Garlic

Instructions to make Sig's German Celeriac and Swede Soup:

1. First peel and shop the swede, the celeriac and the potato, clean the leek and celery then chop all into equal seized cubes. This will help to boil them.
2. Add about one litre of water into a pan, heat to boil
3. Add the chopped vegetables and boil them until they are soft enough to blend them into a smooth soup. Add the stock cube or powder.
4. Cool the vegetables down, blend into smooth soup add more water if needed, now season the soup with salt and pepper and wild garlic.
5. Reheat the soup but do not boil, add the cream if you like.
6. Now put the soup into its serving dish, gently pour a little of the beetroot juice and a little creme fraiche into the middle.
7. Take a skewer and create a pattern by pulling the skewer through the soup. Garnish with a little parsley or coriander or more wild garlic if you like.

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