Creamy Celery Stilton Blend (Printable)

Velvety blend of celery and Stilton cheese offering a warm, comforting British starter or light meal.

# What You'll Need:

→ Vegetables

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

→ Liquids

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

→ Dairy & Cheese

09 - 5.3 oz Stilton cheese, crumbled
10 - 1.4 oz 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

# Directions:

01 - Melt the butter in a large saucepan over medium heat. Add the onion, leek, and garlic. Cook for 5 minutes until softened without browning.
02 - Incorporate celery and diced potato into the saucepan. Stir and cook for an additional 5 minutes.
03 - Pour in the vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
04 - Remove from heat. Stir in the milk and Stilton cheese. Blend until smooth and creamy using a hand blender or countertop blender in batches.
05 - Return the soup to the pan. Stir in double cream and nutmeg. Season with salt and pepper to taste. Gently heat until hot but do not boil.
06 - Ladle into bowls and garnish with extra crumbled Stilton and chopped herbs as desired.

# Cooking Tips:

01 -
  • It turns humble celery into something luxurious and deeply comforting.
  • The Stilton adds a bold, tangy punch that keeps every spoonful interesting.
  • It comes together in under an hour with mostly pantry staples.
  • It feels fancy enough for guests but easy enough for a quiet weeknight.
02 -
  • Don't let the soup boil once you've added the cheese and cream or it can split and turn grainy.
  • Blending while the soup is still hot gives you the smoothest, silkiest texture.
  • If your Stilton is very salty, go easy on the salt until you've tasted the finished soup.
03 -
  • Save a few celery leaves and chop them finely to sprinkle on top, they add a fresh, herbal note.
  • If you don't have a hand blender, let the soup cool slightly before blending in batches to avoid hot splashes.
  • For a smoother finish, pass the blended soup through a sieve before reheating.

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