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Recipe for :

Celery and Stilton Soup

This recipe comes from The Geat British Kitchen web site and has been reproduced with the permission of The British Food Trust which runs the site.

The British Food Trust website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the recipes on Trust's web site are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. The Trust's overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

To visit the The Great British Kitchen web site for recipes or to find out more about The British Food Trust <click here>

This is a perfect winter combination, fresh celery together with the King of cheeses - Stilton.


25 Gram Butter (1 oz)
1 Onion, chopped
5 Sticks Celery, roughly chopped
300 ml Milk ( 1/2 pint)
300 ml Vegetable stock ( 1/2 pint)
1 Tablespoon Cornflour
75 Gram Stilton cheese, crumbled (3 oz)
50 ml Single cream (2 fl oz)


  • Melt the butter in a large saucepan, add the onion and celery, sauté until soft.
  • Add most of the milk and all of the stock, simmer for 20 minutes.
  • Once cooked, liquidise the soup until smooth. Return to the saucepan and bring back to the boil.
  • Blend the cornflour with the remaining milk, stir into the soup, simmer for 5 minutes.
  • Reduce the heat, stir in the Stilton.
  • Pour into soup bowls and garnish with a swirl of cream.

Serves 4