A Celery Soup Recipe
Celery and Stilton Soup

Raw celery does absolutely nothing for me. Less than nothing, actually. Cooked, however, braised in seasoned stock, baked with cream and potato, or added to all manner of soups, it's a very different story.

Many vegetable soups benefit from a few stalks of celery in the mix, but in this celery soup recipe, the green, crunchy vegetable is the star of the show.

The fresh taste blends well with that most English of cheeses, Stilton, into a beautifully creamy, rich soup that's not out of place on a cold winter's evening.

This may be a celery soup recipe with a difference, but it's a delicious difference, believe me. And if you don't like Stilton, or don't happen to have a ready supply, then another cheese, like Shropshire Blue or a mature Cheddar, will make an admirable substitute.


Celery Soup Recipe: celery and stilton soup © jirkaejc | dreamstime.comCelery and stilton soup
© jirkaejc | dreamstime.com

Celery and Stilton soup is a celery soup recipe that even a complete kitchen novice can prepare without too many problems. This recipe will feed 4-6, but it's easy to double or halve the quantities.

You need a whole head of celery for this, and the leaves make a lovely addition to the soup, so don't buy the ready-cut sticks. Also, celery can get a bit dirty, so make sure you wash it well. The outer, tougher stalks may also need de-stringing. The easiest way to do this is with a potato peeler.

You'll also need a large pan with a lid, or a stock pot and a blender.

  • 1 whole head of celery
  • 1 onion
  • 1 medium potato
  • 50g / 2oz butter
  • 1 litre vegetable or chicken stock
  • 100g / 4oz Stilton cheese
  • 150ml single (light) cream
  • salt and pepper

How to Make Celery and Stilton Soup

Wash and de-string the celery if it needs it, then slice each stalk thinly. Reserve a few of the leaves for garnish. Peel and finely dice the onion and potato.

Heat the butter in a large pan and cook the onion until soft and translucent. This will take about 5-7 minutes.

Add the potatoes and celery and cook on a low heat for 5 minutes until slightly softened, then add the stock and bring to the boil.

When the soup is boiling turn down the heat, cover the pan and simmer until the vegetables are very soft - approx. 20-30 minutes.

Blend the soup to a consistency you like - velvety smooth or with a few bits left in - then season and crumble 3/4 of the Stilton and the cream into the soup.

Serve, garnished with the remaining crumbled Stilton and a few chopped celery leaves.

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Need more ideas for tasty soups? Return from this tasty celery soup recipe to the traditional English recipes page for more delicious dishes...