Creamy Celery Stilton Blend

I first tasted this soup at a country pub tucked into the Cotswolds, served in a wide ceramic bowl with bread still warm from the oven. The sharpness of the Stilton cut through the silky celery base in a way I didn't expect, and I knew I had to recreate it at home. It took a few tries to get the balance right, but now it's my go-to when the weather turns cold and I want something both elegant and comforting.

I remember ladling this into mismatched bowls for a small dinner party, worried the Stilton might be too strong for some palates. Instead, everyone went quiet for a moment, then asked for seconds. One friend even scribbled the recipe on the back of a napkin before leaving, which felt like the highest compliment I could get.

Ingredients

• Celery: Use the freshest stalks you can find, the kind that snap cleanly when you break them, as they bring a sweet, green flavor that mellows beautifully when simmered.
• Stilton cheese: This is the soul of the soup, crumbly and pungent, and it melts into the base to create that signature tangy creaminess you can't get from milder cheeses.
• Potato: A single potato acts as a quiet thickener, giving the soup body without flour or cornstarch, and it blends away into velvety smoothness.
• Leek: The white part adds a gentle onion sweetness that's softer and more refined than using onion alone, and it's worth the extra minute to slice it thin.
• Double cream: Just two tablespoons at the end lift the richness without making it too indulgent, and you can skip it if you prefer a lighter finish.
• Nutmeg: A small pinch warms the background notes, barely noticeable but somehow essential, like the difference between good and unforgettable.

Instructions

Soften the aromatics:

Melt the butter until it foams gently, then add the onion, leek, and garlic, stirring until they turn translucent and your kitchen smells sweet and welcoming. Don't let them brown, you want that soft, buttery base.

Cook the vegetables:

Toss in the celery and potato, letting them mingle with the butter for five minutes until the celery softens slightly and releases its grassy scent. This step coaxes out flavor before the liquid goes in.

Simmer until tender:

Pour in the stock, bring it to a lively boil, then lower the heat and cover the pan so everything simmers quietly for twenty minutes. The potato should break apart easily when pressed with a spoon.

Blend with cheese and milk:

Take the pan off the heat, stir in the milk and crumbled Stilton, then blend until the soup is completely smooth and pale green. The cheese will melt into silky ribbons as the blades work.

Finish and season:

Return the soup to low heat, fold in the cream and nutmeg, then taste and adjust the salt and pepper until it sings. Heat it gently without boiling, or the cream might split.

Serve warm:

Ladle into bowls and top with extra Stilton crumbles and a scatter of fresh chives or parsley for color and a bright herbal note.

Save

There's something deeply satisfying about watching someone take their first spoonful of this soup and pause, surprised by how something so simple can taste so refined. It's become my answer to rainy Sunday afternoons and the kind of meal that makes people linger at the table long after their bowls are empty.

Choosing Your Stilton

Not all Stilton is created equal, and I've learned that a creamier, younger wheel melts more smoothly into the soup than a drier, aged wedge. Look for cheese that's moist and crumbly with visible blue veins, and if you're hesitant about the intensity, ask the cheesemonger for a mild variety or substitute half with a soft blue like Gorgonzola dolce.

Serving Suggestions

I love pairing this with thick slices of sourdough, toasted until the edges are crisp and rubbed lightly with garlic. A crisp white wine like Sauvignon Blanc or a dry Riesling cuts through the richness beautifully, and if you're feeding a crowd, serve it in small cups as a starter before a roast dinner.

Make-Ahead and Storage

This soup keeps well in the fridge for up to three days and actually tastes better the next day once the flavors have had time to marry. You can freeze it for up to three months, though I recommend adding the cream after reheating to keep the texture silky.

• Reheat gently on the stove, stirring often, and thin with a splash of milk if it's thickened too much.
• Freeze in individual portions for quick weeknight meals, labeled with the date so you remember what's waiting for you.
• If making ahead, undercook the vegetables slightly so they don't turn mushy when reheated.

Save

This soup has a way of turning an ordinary evening into something a little more special, the kind of meal that makes you slow down and savor every spoonful. I hope it brings as much warmth to your table as it has to mine.

Questions & Answers

→ What type of celery works best for this dish?

Fresh, crisp celery stalks trimmed and sliced provide the best flavor and texture when simmered gently.

→ Can I substitute Stilton cheese with another type?

Blue cheese varieties like Roquefort or Gorgonzola offer similar tanginess but may alter the flavor slightly.

→ What is the purpose of adding potato to the blend?

Potato helps to thicken the blend naturally, creating a smooth, velvety texture without heaviness.

→ How can I adjust the richness of the dish?

Use semi-skimmed milk and omit the double cream for a lighter, less rich version without sacrificing creaminess.

→ What herbs complement the finished dish?

Fresh chives or parsley add a subtle freshness when sprinkled on top before serving.