About this recipe: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.
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Method Prep:10min › Cook:40min › Ready in:50min
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.
Carefully blend hot soup until smooth; stir in cream and crumbled Stilton.