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

Celery and stilton soup

Published: November 24, 2020 at 1:26 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal279
fat19.7g
saturates9.7g
carbs14.8g
sugars5.1g
fibre3.6g
protein8.8g
salt1.1g
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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.

Ingredients

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