Celery and Stilton Soup Recipe



 Updated 18/05/2015

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A tasty autumn soup that combines the flavours of celery and stilton. Warmed granary or wholemeal bread goes well with this soup.

You may like to use this recipe as part of a suggested menu:

Starter - Celery and Stilton Soup
Main Course - Harvest Rabbit Pie
Dessert - Banbury Apple Pie


  • 1 head of celery, washed, trimmed and sliced
  • 1 cup (8oz) grated stilton
  • 3 tablespoons butter
  • 3 level tablespoons flour
  • 1 pint vegetable stock
  • 1/4 pint milk
  • salt and pepper to taste
  • 3 tablespoons chopped parsley
(see measure conversions for more information on quantites)


  1. Melt the butter in a frying pan.
  2. Add the celery to the butter and cook gently until softened.
  3. Stir in the flour and cook for 1 minute, then gradually pour in the stock and then the milk and bring to the boil.
  4. Reduce the heat, cover and simmer for 25 minutes or until the celery is tender.
  5. Blend the soup in a liquidizer and strain if you prefer a smoother finish, then return to the rinsed out pan.
  6. Add the stilton and reheat very gently, without boiling, until the stilton has melted.
  7. Taste and add seasoning if necessary.
  8. Add the parsley if desired just before serving.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 2-4 portions


add 2 cups of diced potato and don't liquidize for a main filling meal its lovely
#0 - chelle page - 10/02/2009 - 08:31
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