Celery and Stilton Soup

A lot of people who do not like the taste of raw celery are converted when they try it cooked. If you don’t have Stilton, any strong blue cheese will do.


  • 450 g/ 1 lb onions, chopped
  • 60 g/ 2 oz unsalted butter
  • 1 large head of celery, thinly sliced
  • 1 tbsp flour
  • 600 ml/ 1 pt chicken or vegetable stock
  • salt and pepper
  • 85–115 g/ 3–4 oz Stilton or other blue cheese (quantity depending on how dominant you want the flavour to be)
  • few leaves of flat-leaved parsley, to garnish


In a large heavy-based saucepan, sweat the onions in the butter over a low heat, stirring until softened but not coloured.

Add the celery to the onions, continuing to sweat gently until the vegetables have softened but taking care not to brown.

Scatter the flour over and stir in for a minute, then add 600 ml/ 1 pt of water and the stock. Season lightly with salt and pepper, bring to the boil, then lower the heat and simmer for 30–40 minutes, until the celery is soft.

Put into a blender or food processor, add the blue cheese and blitz until you have a smooth soup. Taste and adjust the seasoning if needed.

Serve at once, garnished with flat-leaved parsley leaves. If reheating, be careful not to boil.