Celery and Stilton soup

    50 min

    A rich, creamy smooth soup. Top with crunchy croutons to make a perfect dinner party or Christmas starter.


    Dorset, England, UK
    34 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1 onion, diced
    • 1 head celery, clean and chopped
    • 2 vegetable stock cubes
    • 1.2 litres hot water
    • 2 tablespoons cornflour
    • 170g Stilton cheese, crumbled
    • 120ml (1/4 pt) single cream
    • salt and freshly ground black pepper, to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Melt butter in a large saucepan over medium heat. Cook onion and celery; cover with lid and sweat, without browning, for 10 minutes. Stir in stock cubes and water; simmer for 20 minutes.
    2. Puree and pass through a sieve if necessary to make it really smooth; return to the heat. Mix cornflour with 2 tablespoons cold water, then stir into soup; cook until thickened, about 5 minutes. Stir in Stilton cheese and cream; season with salt and pepper.

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    Reviews in English (2)


    Lovely soup and really easy to make. The only thing I found was that the amount of cornflour was not enough to thicken the soup so I just added some more. Made this several times now and it is amazing that people that don't like celery and or Stilton still love the soup. Keeps well in the fridge for a day or two  -  19 Jan 2016


    Absolutely fabulous soup. I used my hand held immersion blender to puree the soup. Everyone loved it. Thank You!  -  26 Feb 2015