Stilton and Celery Soup has a delicious rich and creamy texture and is perfect for using up leftover stilton or other remnants of cheese from a cheese board. The strong flavour of the stilton combines beautifully with the fresh taste of the celery. Ready in just 30 minutes.
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A celery and blue cheese soup is perfect all year round, but probably most popular at Christmas or over the Holidays when people are looking for recipes to use up leftover stilton. Stilton, past its best for a cheese board, works perfectly in this soup recipe.
If you're looking for a good pairing for Stilton Soup, you'll love these homemade baked cheese biscuits. For a more filling side dish, try my popular Welsh Rarebit Recipe, or how about a simple Easy Quiche recipe?
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What is Stilton?
Stilton is a traditional blue-veined British Cheese that dates back to the 1700s. Today, it has protected status, meaning that true Stilton can only be produced in the English Midland counties of Derbyshire, Nottinghamshire, and Leicestershire. There are two varieties, white stilton, and blue stilton and you can use either in this soup recipe. Stilton is soft and crumbly with a strong nutty, salty flavour.
Ingredients
This recipe uses simple ingredients. See the substitutions below for ideas of other leftovers you can add in.
- Stilton - a strong-tasting blue-veined cheese. You can eat the rind so add it all to your soup.
- Celery - celery stalks should be firm. Buy a bunch of celery with the leaves still attached if possible. Whole celery has a shelf life of 2+ weeks. Cut celery may only last 4 - 5 days. Wash your celery stalks just before using them.
- Potato - potato is used to thicken a soup and gives it a lovely texture. Use a floury potato variety if possible such as Maris Piper, Desiree or King Edward. In the USA, look for Russet potatoes.
- Vegetable Stock - use any vegetable stock. The salt content of vegetable stock can vary a lot so you might want to choose a low salt/sodium version, especially as Stilton already has a salty flavour.
- Butter - I use butter to fry the vegetables as I like the flavour it adds, but you can use an oil if you prefer.
- Herbs - fresh herbs always add something extra to a homemade soup. It's optional, but I like to add fresh chives or parsley as a topping.
See recipe card for quantities.
Stilton
Stilton is a strong-tasting cheese and will continue to age after you have bought it. You can add more or less stilton to your soup according to your taste.
Instructions
Heat the butter in a large heavy-bottomed pan and fry the chopped onion and celery over a low heat for 10 minutes until softened, but not browned.
Add the diced potato and stock and simmer over a medium heat for 15 - 20 minutes until the potato is soft.
Blitz the soup using a stick blender until smooth. Take care when blitzing hot liquids.
Stir in the crumbled stilton and cream and keep stirring until the cheese has melted. Add more if you want a stronger taste.
Taste your soup and season with salt and pepper. You may not need to add much salt.
Serve with the remaining cheese crumbled over the top and a few of the celery leaves and fresh herbs. You can also add chopped walnuts.
Top Tip
Make sure your potato is soft before blending. Leave it to simmer for a few extra minutes if necessary.
Substitutions & Variations
This Stilton and Celery soup is perfect for using up leftovers, especially at Christmas time.
- Stilton - use up the ends of any strongly flavoured cheese such as mature cheddar, Danish Blue or Gorgonzola.
- Potato - if you have leftover cooked potatoes, chop them up and use them in this soup.
- Vegetables - add in other leftover vegetables such as broccoli, cauliflower or salad leaves.
- Cream - I've used single cream in this recipe, but you can use double cream or creme fraiche or leave it out if you prefer.
Equipment
Blending this Stilton soup gives the best flavour, so I highly recommend using a stick blender or food processor.
You will also need:-
- Large heavy bottomed pan.
- Wooden spoon.
- Measuring jug.
Serving Suggestion
Serve your Stilton and Celery soup with a garnish of fresh celery leaves and herbs such as chives or parsley. Chopped walnuts are also a lovely garnish.
Fresh crusty bread is always delicious, but as a side, try these cheesy accompaniments.
Storage
Stilton and Celery Soup will keep in the fridge for 3 - 4 days.
It doesn't freeze very well as the cream and cheese will split when frozen giving the soup a grainy texture.
Sustainability
Having recipes to use up leftovers is a handy way to reduce food waste as well as being budget-friendly. Use the celery leaves to garnish your soup to avoid food waste. Celery is in season in December in the UK, which makes this a perfect soup for using up leftovers at Christmas time.
How best to store celery
Remove the celery from any plastic packaging as this traps gas and will cause it to spoil faster. There are three main ways to store celery.
- Place the bunch of celery root down in a jug of cold water and store it in the fridge.
- Wrap the stalks tightly in aluminium foil, leaving the ends open for any gas to escape and store in the bottom of the fridge.
- Wrap the ends in a damp kitchen towel and store in the bottom of the fridge.
FAQ
Yes you can eat the rind on Stilton Cheese. The rind is naturally formed during the ageing process and goes well in soups and stews.
More Christmas Leftover Recipes
Looking for more handy Christmas leftover recipe ideas, try these for using up leftover turkey or ham.
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📖 Recipe
Celery and Stilton Soup
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Equipment
- 1 Stick Blender or Food processor
- 1 Large heavy bottomed pan
- 1 Measuring Jug
- 1 Wooden Spoon
Ingredients
- 50 g Butter
- 1 Brown Onions peeled and diced.
- 450 g Celery about 1 bunch, washed, diced.
- 200 g Potato peeled and diced.
- 750 ml Vegetable Stock hot.
- 125 g Stilton crumbled.
- 100 ml Single Cream
- 1 dash Salt
- 1 dash Black Pepper
- 4 tablespoon Fresh Chives for garnish, optional.
Instructions
- Heat the butter in a large heavy bottomed pan and fry the chopped onion and celery over a low heat for 10 minutes until softened, but not browned.50 g Butter, 450 g Celery, 1 Brown Onions
- Add in the diced potato and stock and simmer over a medium heat for 15 - 20 minutes until the potato is soft.200 g Potato, 750 ml Vegetable Stock
- Blitz the soup using a stick blender until smooth.
- Stir in the crumbled stilton and cream and keep stirring until the cheese has melted.100 ml Single Cream, 125 g Stilton
- Taste your soup and season with salt and pepper. You may not need to add much salt.1 dash Salt, 1 dash Black Pepper
- Serve with the remaining cheese crumbled over the top and a few of the celery leaves and fresh herbs.4 tablespoon Fresh Chives
Notes
Ingredients
-
- Stilton - a strong-tasting blue-veined cheese. You can eat the rind so add it all to your soup.
-
- Celery - celery stalks should be firm. Buy a bunch of celery with the leaves still attached if possible. Whole celery has a shelf life of 2+ weeks. Cut celery may only last 4 - 5 days. Wash your celery stalks just before using them.
-
- Potato - potato is used to thicken a soup and gives it a lovely texture. Use a floury potato variety if possible such as Maris Piper, Desiree or King Edward. In the USA, look for Russet potatoes.
-
- Vegetable Stock - use any vegetable stock. The salt content of vegetable stock can vary a lot so you might want to choose a low salt/sodium version, especially as Stilton already has a salty flavour.
-
- Butter - I use butter to fry the vegetables as I like the flavour it adds, but you can use an oil if you prefer.
-
- Herbs - fresh herbs always add something extra to a homemade soup. It's optional, but I like to add fresh chives or parsley as a topping.
Storage
Stilton and Celery Soup will keep in the fridge for 3 - 4 days. It doesn't freeze well as the cream and cheese will split when frozen giving the soup a grainy texture.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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