Celeriac Pear and Stilton Soup

For a special occasion – alternatively serve with warm walnut bread.

Serves 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


Previous post: