Celery Soup with Stilton Cheese
By Fenland Celery
Published on 02 March 2022
Winter white Fenland celery is not only a healthy snack but also a great cooking ingredient. It makes a delicious base flavour for this creamy soup, perfect for a cold winter's day.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 tbsp of olive oil, for the croutons
- 1 small loaf of white bread, (a day old) cut into cubes
- 2 garlic cloves, chopped
- 1 leek, chopped
- 1 whole celery head, with leaves, chopped (reserve some leaves for the garnish)
- 75 g of stilton cheese
- 1 oz of butter
- 850 ml of vegetable or chicken stock
- 150 ml of milk
- 0.5 celeriac, chopped
- 50 g of cheddar cheese, grated, for the croutons
Method
Step 1
Melt the butter and add the celeriac. Stir and then sweat for for 3-4 minutes. Add the leek and garlic and cook for a further 3-4 minutes and then add the chopped celery and stock. Gently simmer with the lid on for 15 minutesor until the celery is just soft. Remove from the heat and leave to cool.Step 2
Liquidize and then siece if a smoother texture if desired. Stir in the milk and cheese and reheat until the cheese has dissolved, taking care not to let it boil.Step 3
To make the cheesy croutons mix the bread cubes, olive oil and grated Cheddar in a bowl. Scatter onto a baking tray and cook for 20 minutes at 180C/Gas5. Cook for another 10 minutes if not golden brown. (These can be cooled and stored in an airtight container for up to a week.)Step 4
Garnish with croutons and 1/2 tsp finely chopped celery leaf. If preferred the cheese can be omitted from the soup and garnished instead with the cheesy croutons for a less intense flavour.