Cream of Celery and Stilton Soup

★★★★★ 3 Reviews
Robeyone avatar
By Nancy R
from Durham, NC

This is an adaptation from a soup I had at "Rules" in London on my birthday 17 years ago. I had two bowls before going to Phantom of the Opera, what a chow hound I was that night!

serves 4-6
prep time 5 Min
cook time 15 Min


  •   5 cups
    celery diced leaves included
  •   1
    large onion diced
  •   3
    cloves of garlic minced
  •   2
    quarts chicken stock
  •   2
    cups buttermilk
  •   2-3
    ounces of stilton cheese
  •   2 Tbsp
    tarragon, dried, or fresh flat leaf parsley
  •   1/2 c
    garlic parmesean croutons

How To Make

  • 1
    This is an adaptation from a soup I had at "Rules" in London.
  • 2
    Sautea celery, onions until soft. Add garlic and sautea for two or three minutes. Add broth and bring to a boil. Reduce heat add buttermilk and cheese. Blend welll in a blender or immersion blender. Salt and pepper to taste and sprinkle with parm croutons.

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