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Celery and Stilton Soup, with Stilton Toast


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Rate this recipe 4.5/5 (23 Votes)


  • Soup:
  • 7g butter
  • Olive oil
  • Head of celery (trimmed and chopped)
  • ½ an onion (peeled and chopped)
  • 50g stilton (crumbled)
  • 400ml hot stock (vegetable/chicken)
  • Salt and pepper
  • Toast:
  • 30g stilton (crumbled)
  • 1 tablespoon crème fraiche
  • Parsley
  • Slice of bread (crusts removed)


servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget


Step 1

Heat butter and oil in a pan. Add celery, onion, salt and pepper. Cook for 8-10 minutes, stirring.

Step 2

Pour in enough stock to cover. Simmer for 3-5 minutes.

Step 3

Cool slightly. Puree in blender whilst adding stilton. Return to pan and heat.

Step 4

Toast bread. Mix stilton, crème fraiche, parsley, salt and pepper in a bowl. Spread stilton mix onto toast and grill.

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