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22nd February
written by Steph

Celery & Stilton Soup! Yum!

What do you do when you have (for reasons that are somewhat confusing to you) a ton of celery in your fridge and a bunch of blue cheese?  I guess you’ve got the side fixins for some chicken wings, but if you’re me, you make soup!  And a really good one at that!  Of course, this is assuming that you enjoy blue cheese, but if not, what are you doing with it in your fridge? Ingredients (makes about 8 servings)
  • 2 tbsp of butter
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 6 – 7 stalks of celery, finely chopped
  • 2 carrots, peeled and chopped
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 6 - 8 cups of chicken or veggie broth
  • 1 cup of heavy cream
  • salt & pepper
  • 1 tsp of nutmeg
  • 5 ounces of crumbled blue cheese
  1. Melt butter in large stock pot, and then add in garlic and onions.  Cook for 5 – 10 minutes over medium heat, until onions begin to soften.  Then add in celery and carrots and some salt & pepper. Stir well, and cook for another 5 minutes or so.
  2. Add in your bay leaves and the thyme sprigs (stems and all!) and the broth.  Bring to a boil, then simmer covered over medium-low heat for 35 minutes (or until the veggies are very soft).
  3. Allow soup to cool slightly and remove the bay leaves and the thyme sprigs. Then puree the soup with a stick blender, or in a food processor.  (Note: We are brave/impatient, so we never actually let the soup cool…)
  4. Add in cream, and let soup simmer over low heat for about 5 minutes.  Then, turn heat to low and add in the blue cheese, the nutmeg, and a generous helping of pepper.  Stir until the blue cheese is combined and then serve!
If you’re allergic to blue cheese, you could in theory make this soup without it, but the blue cheese definitely adds a nice depth of flavor and richness to the soup.  Not that it’s not a pretty decadent soup to begin with, but the blue cheese certainly perks it up and makes it feel kind of fancy.  I suppose if you really had to you could try a different kind of cheese – I really wouldn’t skip that element entirely – but I do like the celery/blue cheese combo.  That said, the flavor wasn’t overpowering or too “blue cheesey”, but of course you could tell there was blue cheese in the soup.  We served it along side some nice pieces of crusty bread, and had it for dinner.  It’s certainly hearty enough to be a meal in and of itself, but it would also make a fairly elegant first course as well.  It's rich and delicious, and something a little out of the ordinary.  And really, when's the last time you thought about celery that way?


  1. 02/22/2010

    The idea of blue cheese in a soup is new to me, but since I love blue cheese, it sounds wonderful! I do have a container of it in the fridge, but don’t have any celery. But that’s not a problem since the grocery store is just around the corner! This soup does sound very good, and although my kids wouldn’t eat it, I know my husband and I would. May have to plan a couple’s night dinner soon.

    I also wanted to tell you that I tried a blue cheese burger from Wendy’s the other day. I saw it and thought it might be nice, but it was really, really weird. First of all, they put mustard on it, which ruined the tanginess of the blue cheese, and the bun was really soggy. Just thought you might be curious about it. I wouldn’t go back for another.

  2. 02/22/2010

    I love blue cheese…this soup looks and sounds yummy!

  3. 02/23/2010

    Your soup looks delicious! I would love to have a food processor. My tiny single-serve style blender is not quite up to the task of pureed soup making.

  4. 02/24/2010

    @zibilee: I hope you do get to give it a try! The thought of blue cheese in soup seemed a tad weird to me too, but I decided to give it a go and wasn’t disappointed.
    Sorry to hear that the Wendy’s blue cheese burger was a fail. We don’t really eat fast food all that often, but I do love me a blue cheese burger. You’re right though that mustard on a BCB isn’t the first combo I’d think of – you need to let the cheese speak for itself!
    @ Kathleen: It was really good!
    @ charley: Getting an immersion blender that I can just stick in a pot of soup really changed my cooking life! It’s made pureed soups a real joy to make!

  5. 03/08/2010

    OMG, that looks SOOOOOOOOO good! It helps that it’s supper time (although I’m still at work) and I’m hungry, but still, yum! Thanks for sharing the recipe.

  6. 03/09/2010

    @ Lesley: I’ve learned to avoid food blogs when it’s near dinner time! 😉 This is a dead easy recipe, and soooo good.

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