Blue cheese and celery soup

I’ve fallen in love with soup all over again while I’ve been recovering from surgery. It’s such a good way to deliver nutrients into your system when your digestion is compromised by trauma and antibiotics. Friends have provided delicious new recipes and I’ve rediscovered some old ones – like this blue cheese and celery soup that I haven’t made for years.


  • 50g butter
  • 450g organic celery (approx 1 large head)
  • 1 medium onion finely chopped
  • 1 pint vegetable stock (or Marigold bouillon)
  • 150ml single cream
  • 150g blue cheese – I used Saint Agur but any blue will do according to your taste
  • salt and pepper


  • Gently heat the butter in a heavy based saucepan. Remove the leaves and base from the celery and chop quite thinly. Stir the little green crescents into the pan with the chopped onion and a pinch of salt, give it all a good stir, put the lid on and leave it to gently sweat for 15 minutes.
  • Uncover and add the stock and bring it up to a gentle simmer. Put the lid back on, reduce the heat, and cook gently for 30 minutes more.
  • Take the pan off the heat and stir in the cream before crumbling the cheese into the mix. Then, using a blender or stab mixer, process the soup until it’s a smooth as you like it.
  • After this point the soup should not be re-boiled, but return it to the hob to heat very gently to serving temperature. This is the time to test the seasoning and add some black pepper or a little more salt.
  • Serve garnished with the chopped celery leaves, or some flaked almonds.


The original recipe called for a potato to give more body to the soup. I don’t tend to have them sitting around any more but if you want a thicker, sweeter consistency you can add half a cup of peas to do a similar job.

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