Celery and Stilton Soup

celery and stitlton soup

Celery and Stilton Soup

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Servings: 6
Calories: 359
Prep Time 10 minutes
Cook Time 30 minutes


  • 1 head of celery
  • 1 onion
  • 4 oz walnuts
  • 2 oz butter or margarine
  • 2 oz plain flour
  • 2 pints chicken stock
  • salt and pepper
  • 4 oz blue Stilton cheese
  • 2 tablespoons port optional
  • Garnish
  • celery curls and leaves or croutons


  • Chop the celery, onion and walnuts. Cook the vegetables in the butter or margarine until softened. Reduce the heat, stir in the walnuts and flour.
  • Gradually add the stock, stirring all the time. Bring to the boil, reduce the heat and simmer gently for 20 minutes.
  • Season the soup, then transfer it to a liquidiser and blend until smooth. Return the soup to a saucepan and reheat over a low heat. Crumble the Stilton and add it to the soup, then stir in the port, if using.
  • Pour the soup into individual soup bowls and garnish with celery curls and leaves or croutons.
Calories: 359 kcal
Carbohydrates: 18 g
Protein: 12 g
Fat: 27g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 39 mg
Sodium: 563 mg
Potassium: 354 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 419 IU
Vitamin C: 2 mg
Calcium: 134 mg
Iron: 1 mg
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