Fenland celery soup with crumbled Stilton

    50 min

    A smooth and deeply satisfying winter soup. Fenland celery is in season late October to December and is much paler than the normal green celery. It tastes a little sweeter and has a nutty flavour.


    Dorset, England, UK
    14 people made this

    Serves: 4 

    • 50g butter
    • 450g Fenland celery with leaves, thinly sliced
    • 1 potato, peeled and diced
    • 1 small onion, finely chopped
    • 570ml stock
    • 150ml single cream
    • 150g Stilton cheese, crumbled

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Melt butter in a saucepan over very low heat; add celery, onion and potato and cook with the lid on for 10 minutes, or until the potatoes start to softened. Pour in stock and bring to the boil; simmer for 30 minutes or so.
    2. Carefully blend hot soup until smooth; stir in cream and crumbled Stilton.

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    Reviews in English (1)


    Just made this with fresh herbs from the garden. I added some Lovage and this really enhanced the soup. Really tasty, just right for the winter months will be making again.  -  08 Jan 2018