Are you ready to transform humble celery into a luxurious, velvety soup that will transport your taste buds straight to the English countryside? This Celery and Stilton Soup is not just a recipe; it's a culinary experience that combines the crisp, earthy notes of fresh celery with the bold, tangy richness of Stilton cheese. Perfect for chilly evenings or when you're craving a sophisticated yet comforting meal, this soup will elevate your home cooking and impress even the most discerning food lovers!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: British
Serves: 4 servings
Ingredients
- Celery - 4 stalks, chopped
- Onion - 1, chopped
- Garlic - 2 cloves, minced
- Vegetable stock - 4 cups
- Stilton cheese - 100g, crumbled
- Butter - 2 tablespoons
- Salt - to taste
- Pepper - to taste
Instructions
- Begin by preparing your ingredients. Chop the celery into small pieces, roughly 1-inch in size. Peel and chop the onion, and mince the garlic cloves. Crumble the Stilton cheese and set it aside for later use.
- In a large pot or saucepan, melt the butter over medium heat. Once the butter is melted and bubbling, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent the garlic from burning.
- Next, add the chopped celery to the pot. Stir well to combine all the ingredients. Cook the celery for about 5-7 minutes, until it starts to soften.
- Pour in the vegetable stock, ensuring that all the vegetables are submerged. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 20 minutes, or until the celery is tender.
- Once the celery is cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Be cautious with hot liquids.
- After blending, return the soup to the pot if you used a countertop blender. Stir in the crumbled Stilton cheese and allow it to melt into the soup. Season with salt and pepper to taste, adjusting the flavors as needed.
- Reheat the soup gently over low heat if necessary, but do not allow it to boil after adding the cheese. Once heated through, remove the soup from the heat.
- Serve the Celery and Stilton Soup hot, garnished with additional crumbles of Stilton cheese if desired. Enjoy your delicious British-inspired dish!
Tips
- Choose fresh, crisp celery for the best flavor and texture. Organic celery tends to have a more robust taste.
- When sautéing onions and garlic, keep the heat medium-low to prevent burning and develop a sweet, caramelized flavor.
- If you don't have an immersion blender, use a standard blender, but blend in small batches and remove the center lid cap to allow steam to escape, preventing pressure build-up.
- For a smoother soup, strain the blended mixture through a fine-mesh sieve to remove any fibrous celery strands.
- Use high-quality Stilton cheese for the most authentic flavor. If Stilton is too strong, you can substitute with a milder blue cheese.
- For extra richness, add a splash of cream when reheating the soup.
- Garnish with fresh chives, additional Stilton crumbles, or a drizzle of good olive oil for an elegant presentation.
- This soup can be made ahead and stored in the refrigerator for 3-4 days, with flavors often improving overnight.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 7g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 40mg
