A bowl of golden-coloured soup with crumbled cheese and celery fronds on top

Celery and stilton soup

  • serves 4
  • Easy

Make the most of your festive cheeseboard leftovers with this velvety soup. You'll need a wedge of stilton, a bunch of celery and a healthy glug of cream for this recipe

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Warm up with this creamy celery and stilton soup, then check out our spiced cauliflower soup, fresh tomato soup, spiced parsnip soup and more easy soup recipes.

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Ingredients

  • extra-virgin olive oil 2 tbsp, plus extra to serve
  • celery 1 bunch, leaves picked and sticks chopped
  • onion 1, chopped
  • floury potato 1 medium, peeled and chopped
  • vegetable stock 750ml
  • single cream 100ml
  • stilton 100g, crumbled
  • chives snipped to make 1 tbsp

Method

  • Step 1

    Heat the oil in a stock pot or large pan and fry the chopped celery and onion for 8-10 minutes until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender.

  • Step 2

    Blitz the mixture with a stick blender until smooth, then stir in the cream and most of the cheese. Heat gently until the mixture is steaming and the cheese has melted. Season well, then add a splash more stock or water if you prefer a thinner soup.

  • Step 3

    Ladle the soup into four bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, the chives, some more black pepper and a little olive oil.

Have a look at more of our vegetarian soup recipes

Spiced squash and lentil soup

Nutritional Information

  • Kcals 279
  • Fat 19.7g
  • Saturates 9.7g
  • Carbs 14.8g
  • Sugars 5.1g
  • Fibre 3.6g
  • Protein 8.8g
  • Salt 1.1g
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