Creamy Celery Stilton Blend (Printable View)

A velvety blend of celery and tangy Stilton cheese, perfect for a warming British starter.

# Ingredient List:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 leek (white part only), sliced
03 - 1 garlic clove, minced
04 - 1.1 lbs celery, trimmed and sliced (approximately 8–10 stalks)
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 3 1/8 cups vegetable stock
07 - 1 cup whole milk
08 - 2 tablespoons double cream

→ Dairy & Cheese

09 - 5.3 oz Stilton cheese, crumbled
10 - 3 tablespoons unsalted butter

→ Seasonings

11 - Salt and freshly ground black pepper, to taste
12 - Pinch of freshly grated nutmeg

→ Garnish (optional)

13 - Extra Stilton cheese, crumbled
14 - Chopped fresh chives or parsley

# How to Make It:

01 - Melt the butter in a large saucepan over medium heat. Add the onion, leek, and garlic, and sauté for 5 minutes until softened but not browned.
02 - Add the sliced celery and diced potato to the pan, stirring well. Cook for an additional 5 minutes to soften the vegetables.
03 - Pour in the vegetable stock, bring to a boil, then reduce heat. Cover and simmer for 20 minutes until vegetables are tender.
04 - Remove from heat. Stir in the milk and crumbled Stilton cheese. Use a hand blender or transfer in batches to a blender, blending until smooth and creamy.
05 - Return the soup to the pan. Stir in double cream and a pinch of nutmeg. Season with salt and pepper to taste. Heat gently until hot, avoiding boiling.
06 - Ladle the soup into bowls and garnish with additional Stilton cheese and chopped herbs if desired.

# Expert Suggestions:

01 -
  • The Stilton adds a bold, tangy punch that transforms humble celery into something special.
  • It comes together in under an hour, making it perfect for weeknight dinners or last-minute guests.
  • The texture is creamy and luxurious without feeling heavy, and it freezes beautifully for meal prep.
02 -
  • Don't boil the soup once the cream is added, or it can separate and turn grainy instead of glossy.
  • If your Stilton is very strong, start with 100 g and taste before adding more, you can always stir in extra but you can't take it back.
  • Blend in batches if using a countertop blender, and never fill it more than halfway with hot liquid to avoid messy eruptions.
03 -
  • Save a few tender celery leaves from the inner stalks and use them as a garnish, they add a delicate, herbaceous touch that ties the whole bowl together.
  • If the soup tastes flat, a tiny squeeze of lemon juice or a dash of white wine vinegar will brighten the flavors without making it taste sour.
  • For a restaurant-worthy finish, drizzle a little truffle oil over each bowl just before serving, it pairs beautifully with the earthy Stilton.

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