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Eating veggie » Recipes » Pear, Celeriac and Stilton Soup

Pear, Celeriac and Stilton Soup

Prep time 10 mins, cook time 25 mins

Serves 6

Egg-Free, Gluten-Free, Wheat-Free, Suitable for Freezing

Pear Celeriac Stilton Soup

Celeriac always seems to be the poor relation of the root vegetables as people tend to look at its knobbly exterior and shy away from experimenting with it. This is a pity as it has a slightly sweet celery flavour and purées to a beautifully smooth texture.


For the soup

  • 675g pears peeled and cored
  • 300ml water
  • 2 tbsp sunflower oil
  • 1 onion chopped
  • 450g celeriac peeled and roughly chopped
  • 900ml vegetable stock
  • Salt and freshly ground black pepper to taste
  • 225g Stilton cheese crumbled

To garnish

  • 4 tbsp single cream
  • 4 sprigs flat-leaf parsley


  1. Cut the pears into slices and poach them in the water until they are tender. Blend the pears and water together and reserve. Heat the oil in a large saucepan and gently fry the onion until transluscent.
  2. Add the celeriac and cook, covered, for 10-15 minutes, or until tender. Add the vegetable stock and blended pears, bring to the boil and then reduce the heat and simmer for 10 minutes.
  3. Liquidise the soup in a blender and return to a clean pan. Re-heat gently, season to taste and stir in the crumbled Stilton cheese, stirring until it has melted.
  4. Serve immediately with a swirl of single cream and a sprig of flat-leaf parsley

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