Celeriac and Stilton soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

Celeriac tastes like a sweeter and more nutty version of celery, and is partnered here by Stilton, the king of English cheeses.


  • 1 ½ tablespoons oil or 30 g (1 oz) unsalted butter


  1. In a large pan, heat the oil or butter and add the onion. Cover the pan and cook over low heat until the onion is translucent. Add the celeriac and 1 litre water, cover and bring to the boil. Reduce the heat and simmer for 30 minutes, or until the celeriac is very soft.
  2. Add 75 g