Celery and Stilton Soup

4 Reviews Add a Pic
Sarah Lai
Recipe by  Sarah Lai

“This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt the butter or margarine in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
  2. Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
  3. Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and return it to the pot. Season with salt and pepper to taste.
  4. Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

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Reviews (4)

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I used chicken stock instead of water, and added a touch of cream at the end. It was wonderful! I also spread a tiny bit of blue cheese on some buttered bread, then toasted the bread and served the toast on the side. Five stars



Something missing here. Soup tasted OK but was quite watery. Needs cream or milk somewhere along the line.



I used chicken stock instead of water (about half of what the original recipe called for), white cheddar instead of stilton, and added 4 small potatoes with the celery. It was delicious!

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Amount Per Serving (4 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 3.9 g
  • 1%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 448 mg
  • 18%

Based on a 2,000 calorie diet



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Rhinelander Lentil Soup


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Chicken Noodle Soup I