Fenland Celery Soup

A simple cream soup for a chilly day. If you want to gild the lily, a few tiny croutons will add some crunch.

  • Preparation time: 25 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour 5 minutes

Serves: 4-6


50g unsalted butter
1 head Fenland celery, stems and core very thinly sliced, pale inner green leaves reserved
1 leek, finely sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp salt
1 medium maris piper or other floury potato, peeled and finely chopped
500ml vegetable stock
50ml double cream, plus extra for drizzling
75g stilton, crumbled 


1. Melt the butter in a large saucepan and add the celery, leek, onion, garlic and salt. Sweat gently over a low heat for about 20 minutes, stirring often, until soft but not browned. Add the potato and stir together for a couple of minutes, then pour in the stock, plus 500ml water. Bring to a boil, then reduce the heat and simmer for 15-18 minutes, until the vegetables are soft.

2. Whizz in a blender until totally smooth, then add the cream and blend again; thin with a splash of water or milk, if needed. Season with pepper, and more salt if you think it’s needed. Ladle into bowls and add a swirl of cream. Scatter with the crumbled stilton and reserved celery leaves before serving.