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Celery, Broccoli and Stilton Soup

Stilton can often hang around for a bit too long in the fridge so try making this lovely thick soup, which would work well as a starter for a New Years Eve Party.

Recipe author: 
Caroline Marson, Banbury

File 439

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  • 1 onion, peeled and chopped
  • 3 sticks of celery, roughly chopped
  • Some olive oil
  • 1 large potato, peeled and chopped
  • 1 litre turkey, chicken or vegetable stock (veg stock only if guests are vegetarian or vegan)
  • 300g broccoli, roughly chopped
  • 100g of Stilton, Roquefort or other blue cheese
  • black pepper
  • pinch of nutmeg
  • Chopped chives to serve
  • Warm crusty bread


  1. Cook the onion and celery in 1 tablespoon olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green.
  2. Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup in a blender.
  3. Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread.
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