Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Celery Soup with Stilton Cheese
Celery Soup with Stilton Cheese

Celery Soup with Stilton Cheese

Brought to you by: Fenland Celery
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
Share recipe


  • 1 oz butter
  • ½ celeriac , chopped
  • 1 leek, chopped
  • 2 garlic cloves , chopped
  • 1 whole celery head, with leaves, chopped (reserve some leaves for the garnish)
  • 850ml vegetable or chicken stock
  • 150ml milk
  • 75g Stilton cheese
  • 1 small loaf of white bread, (a day old) cut into cubes
  • 2 tbsp olive oil , for the croutons
  • 50g Cheddar cheese , grated, for the croutons


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.

Shop the ingredients

You might like

    The reviews are in: