Celery, Broccoli and Stilton Soup

Great for lunch

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.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serve 4

  • 1 onion, peeled and chopped
  • 3 sticks of celery, roughly chopped
  • Some olive oil
  • 1 large potato, peeled and chopped
  • 1 litre turkey or chicken stock
  • 300g broccoli, roughly chopped
  • 100g of Stilton, Roquefort or other blue cheese
  • Ground black pepper
  • pinch of nutmeg
  • Chopped chives to serve
  • Warm crusty bread

Instructions

  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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Comments on this recipe

  • yummy mummy

    this is a great soup to try will do it again.

    Posted on 20 Jan 2008 at 17:02
  • Betty Eckersley

    This soup is delicious on a cold day with some crusty bread, lovely.

    Posted on 01 Dec 2008 at 17:07
  • Ruthy

    I feel so pleased I have used up the stilton :o) The soup smelled really strongly of blue cheese when it was cooking - but doesn't taste strong at all - it has a lovely flavour and is so tasty - will definitely do it again.

    Posted on 04 Jan 2009 at 22:05
  • dawn

    This is a fab recipe absolutely delicious even my 2 year old was asking for more !!! first time I've made it but certainly wont be the last!

    Posted on 03 Apr 2009 at 09:17
  • gizelle lett

    this soup gives you a sense of achievement for using up the broccoli you would have thrown away it was very filling and yummy next time I'm only using 25g of Stilton for the whole thing as I'm not a great Stilton fan

    Posted on 13 May 2009 at 14:14

Comments on this recipe