Celeriac Pear and Stilton Soup

For a special occasion – serve with warm walnut bread

Makes enough for 4-6


  • 1 medium celeriac peeled and chopped (keep in water to stop browning)
  • 1 medium potato peeled and chopped
  • 2 ripe pears peeled, cored and chopped
  • 1 onion roughly chopped
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • 1 litre hot vegetable stock
  • ¼ tsp celery salt (optional)
  • 100g stilton, crumbled
  • Freshly ground black pepper

How to make it

  • Heat oil in large saucepan and sweat onion until soft (do not allow to go brown). Add garlic and celery salt and fry for 2 minutes more
  • Stir in potato and celeriac to coat with oil for a further 2 minutes
  • Add hot stock and bring to the boil, and simmer gently for approximately 20 minutes, or until both vegetables are soft, adding the pears for the last 2 minutes
  • Blend until smooth adding stilton to taste, and additional stock or hot water to desired consistency
  • Check seasoning and reheat, serving with any leftover stilton crumbled on top and warmed crusty bread and butter

For a special occasion – alternatively serve with warm walnut bread

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