Celery Soup with Stilton and Croutons
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  • 10 mins Cook time
  • 30 mins Total time
  • 40 mins Ingredients For the Soup
  • 1 tbsp olive oil 1 medium onion, roughly chopped 1 head of celery, roughly chopped 1.5 litres of vegetable stock (I used Kallo organic veg stock cubes which are my current favourite) salt and pepper to taste 125g Stilton, crumbled For the Croutons 1 tbsp olive oil 2 slices of wholemeal bread, cut into bite sized squares Instructions Heat the olive oil in a large pan Add the onion and celery and fry gently until soft Add the stock, bring to the boil, lower heat and simmer gently for half an hour Process in a blender until completely smooth Add salt and pepper to taste Return to pan and heat through gently Meanwhile heat 1 tablespoon of oil in a non stick frying pan, add the bread squares and fry until golden and crispy Serve the soup in generous bowls with the cheese crumbled in and stirred through, topped with the crunchy croutons 3.2.2925



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