How to make it

  • First of all separate the stalks of celery from the base and trim, reserving the leaves for a garnish - the trimmed stalks should weigh 1 lb (450g).
  • Scrub them in cold water, drain them, then slice across ito thinnish slices.
  • Now in a large saucepan melt the butter and stir in the celery, the chopped potato and the onion.
  • Stir everything around to get a good coating of butter, then put a lid on the pan and, keeping the heat at minimum, allow the vegetables to sweat for ten minutes to release their buttery juices.
  • Then uncover and pour in the stock and bring it up to simmering point.
  • Cover again and cook gently for 30 minutes: after that test that the vegetables are tender and, if not, re-cover and continue to cook until they are tender.
  • Next remove the pan from the heat and stir in the cream, then liquidise the soup along with the crumbled cheese until it is quite smooth.
  • Return the soup to the rinsed-out pan and re-heat very gently (do not boil at this stage).
  • Taste and season with salt and pepper and serve the soup sprinkled with the chopped celery leaves and crisp croutons (made by heating the walnut oil in a large frying-pan and frying the cubes of bread in it until golden-brown).

Reviews & Comments 5

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  • daisyflower 7 years ago
    It's cheating to "steal" a recipe and not credit the source! This is Delia Smith's recipe from her book "Christmas".
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    " It was excellent "
    elgab89 ate it and said...
    I have to try this soup! It sounds so delicious!
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    " It was excellent "
    mamalou ate it and said...
    yummy! Anything with blue cheese has my FIVE.
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  • linspj 9 years ago
    Oh this does sound good. Bookmarked for a nice winter day. Thanks.
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    " It was excellent "
    fizzle3nat ate it and said...
    Interesting recipe! I make a potato cheese soup here at home that is pretty mild, but your recipe sounds really bold and tangy - great recipe! I especially like the walnut oil on the croutons; the nuttiness of the oil would make a nice counter-point to the cheese. Five forks for you! - Natalie
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