pear soup
Celeriac Stilton & Pear Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A perfect soup for the festive season

Course: Lunch, Soup, Vegetarian
Cuisine: British
Keyword: pear soup
Servings: 4 -6
Author: Laura Scott
  • 2 tbsp light olive oil
  • 1 onion roughly chopped
  • 1 leek roughly chopped
  • 1 head of celeriac peeled and roughly chopped
  • salt & pepper
  • 2 pears peeled, cored and roughly chopped
  • 600 ml hot vegetable stock
  • 150 g Stilton cheese crumbled
  • 50 ml cream added after the soup is blended
  • creme fraiche & chopped flat leaf parsley for garnish
  1. In a large saucepan, heat the oil over a medium heat then add in the chopped onion, leek, celeriac and seasoning. Cook over a medium/low heat for 5 minutes but do not let the vegetables brown. If they begin to colour, turn down the heat
  2. Add the vegetable stock, bring to the boil then turn down to a simmer and cook for 30 minutes
  3. Place the soup in a blender (I used a Froothie) and blend until smooth
  4. Stir through the crumbled Stilton and the cream. Check the seasoning.
  5. Serve in soup bowls garnished with creme friache and chopped parsley.
Recipe Notes

This soup will keep in the fridge for 4 days. It can also be frozen.