Celery & Stilton soup







Cook Time

30-40 Min


  • 4 celery sticks, finely chopped
  • 1 onion, finely chopped
  • 50g/2oz butter
  • 45g/1 1o/2oz plain flour
  • 1 ⁄2 glass white wine
  • 900ml/1 1/2pt chicken stock
  • 300ml/10fl oz milk
  • 225g/8oz crumbled Stilton cheese
  • salt and freshly ground black pepper
  • In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft.
  • Add the flour and remove from the heat.
  • Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring until the mixture thickens. Simmer for 25 minutes.
  • Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.
  • Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
  • Reheat gently and serve.
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