Jamie Oliver Celery and Stilton Soup is made with extra-virgin olive oil, celery, onion, floury potatoes, vegetable stock, single cream, Stilton cheese, chives, salt, and black pepper. This creamy Celery and Stilton Soup recipe creates a warming dinner that takes about 35 minutes to prepare and can serve up to four people.
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🧡 Why You’ll Love This Celery And Stilton Soup Recipe:
- Flavor Fusion: The unique combination of sharp Stilton cheese with the fresh, green taste of celery creates a unique flavor profile that’s both intriguing and satisfying.
- Comfort in a Bowl: Each spoonful offers a cozy embrace, making it a perfect dish for chilly evenings or whenever you need a little comfort food.
- Healthy Choice: Packed with vegetables like celery and onions, this soup is not only tasty but also good for you, providing plenty of nutrients in each serving.
- Easy to Customize: Whether you prefer your soup thicker or want to experiment with different cheeses, this recipe is versatile and easy to adapt to your personal taste.
🧅 Jamie Oliver Celery And Stilton Soup Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 bunch celery, leaves picked and set aside, sticks chopped
- 1 onion, chopped
- 1 medium floury potato, peeled and chopped
- 750 ml vegetable stock
- 100 ml single cream
- 100 g Stilton cheese, crumbled
- 1 tablespoon snipped chives
- Salt and black pepper, to taste
🥣 How To Make Jamie Oliver Celery And Stilton Soup
- Start Cooking: In a large pot, warm up 2 tablespoons of olive oil over medium heat. Add the chopped celery and onion. Cook them for about 8-10 minutes until they are soft but not browned.
- Add Potatoes and Stock: Next, put the chopped potato and vegetable stock into the pot. Let it simmer on low heat for about 15-20 minutes, or until the potato is soft.
- Blend the Soup: Once the potatoes are soft, use a stick blender right in the pot to blend everything until smooth. Be careful to start blending at low speed to avoid splashing.
- Mix in Cream and Cheese: Stir in the single cream and most of the crumbled Stilton cheese. Keep the heat low, and warm the soup just until it starts to steam. Don’t let it boil. Season with salt and pepper. You can add more vegetable stock if you want the soup thinner.
- Serve: Divide the soup into four bowls. Sprinkle the remaining Stilton cheese, the celery leaves you saved, and the chives on top of each bowl. Add a bit more black pepper and a drizzle of olive oil.
💠Recipe Tips:
- Choose the Right Potato: It’s best to use a floury potato like Russet. This type of potato makes the soup creamy and smooth.
- Make the Soup Just Right: If your soup is too thick, you can make it thinner by adding a little more vegetable stock. Add it slowly until it’s just right.
- Safe Blending: Use the lowest speed on your blender at first to keep it safe. This stops hot soup from splashing. Then you can make it faster little by little.
- Heat it Slowly: After you add cream and cheese, warm the soup slowly. If it gets too hot, the cream might curdle and the cheese might separate.
🥗 What To Serve With Celery And Stilton Soup?
This Creamy Celery and Stilton Soup pairs wonderfully with crusty sourdough bread, a pear and walnut salad, caramelized onion tartlets, and steamed asparagus. You can also enjoy it with garlic croutons, apple slices, blue cheese-stuffed mushrooms, and roasted turkey slices.
🎚 How To Store Leftovers Celery And Stilton Soup?
- To Keep in the Fridge: First, let the soup cool down. Then, cover it or put it in a container with a tight lid. It will be good in the fridge for 3 to 4 days.
- To Freeze: To keep the soup for longer, put it in a container that’s safe for the freezer. It can stay frozen for up to 2 months. Remember to thaw it in the fridge the night before you want to eat it.
🥵 How To Reheat Leftovers Celery And Stilton Soup?
- In the Oven: Turn on your oven to 350°F (175°C). Place the soup in a baking dish and cover it with foil. Heat it for 15-20 minutes until it’s nicely warmed.
- In the Microwave: Put some soup in a bowl that can go in the microwave. Cover it with some plastic wrap but not too tight. Heat it on high for about 2-3 minutes, stirring once to make sure it heats up evenly.
- On the Stove: Put the soup in a pot on the stove over medium-low heat. Stir it now and then, and let it heat up for about 5-10 minutes until it’s hot.
FAQ’S:
Why Do I Need To Peel The Potatoes?
Peeling the potatoes makes the soup smoother. Without the skins, the potatoes blend better, giving you a creamier soup.
Can I Use Frozen Celery In This Soup?
It’s best to stick with fresh celery for this soup. Fresh celery keeps the soup tasting crisp and fresh.
Can I Make The Soup Thinner Or Thicker?
If the soup is too thick, add a little more vegetable stock or water until it reaches your desired consistency. If it’s too thin, let it simmer a bit longer without a lid to allow some of the liquid to evaporate, which will help thicken it up.
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Jamie Oliver Celery And Stilton Soup Nutrition Fact:
- calories: 518.4 kcal
- carbohydrates: 4.7 g
- protein: 6.8 g
- saturated fat: 34.1 g
- cholesterol: 141.7 mg
- sodium: 777.6 mg
- fiber: 1.1 g
- sugar: 2.1 g
Jamie Oliver Celery And Stilton Soup
Description
Jamie Oliver Celery and Stilton Soup is made with extra-virgin olive oil, celery, onion, floury potatoes, vegetable stock, single cream, Stilton cheese, chives, salt, and black pepper. This creamy Celery and Stilton Soup recipe creates a warming dinner that takes about 35 minutes to prepare and can serve up to four people.
Ingredients
Instructions
- Start Cooking: In a large pot, warm up 2 tablespoons of olive oil over medium heat. Add the chopped celery and onion. Cook them for about 8-10 minutes until they are soft but not browned.
- Add Potatoes and Stock: Next, put the chopped potato and vegetable stock into the pot. Let it simmer on low heat for about 15-20 minutes, or until the potato is soft.
- Blend the Soup: Once the potatoes are soft, use a stick blender right in the pot to blend everything until smooth. Be careful to start blending at low speed to avoid splashing.
- Mix in Cream and Cheese: Stir in the single cream and most of the crumbled Stilton cheese. Keep the heat low, and warm the soup just until it starts to steam. Don’t let it boil. Season with salt and pepper. You can add more vegetable stock if you want the soup thinner.
- Serve: Divide the soup into four bowls. Sprinkle the remaining Stilton cheese, the celery leaves you saved, and the chives on top of each bowl. Add a bit more black pepper and a drizzle of olive oil.
Notes
- Choose the Right Potato: It’s best to use a floury potato like Russet. This type of potato makes the soup creamy and smooth.
- Make the Soup Just Right: If your soup is too thick, you can make it thinner by adding a little more vegetable stock. Add it slowly until it’s just right.
- Safe Blending: Use the lowest speed on your blender at first to keep it safe. This stops hot soup from splashing. Then you can make it faster little by little.
- Heat it Slowly: After you add cream and cheese, warm the soup slowly. If it gets too hot, the cream might curdle and the cheese might separate.
Jamie Oliver Celery And Stilton Soup