DukesHill Ingredients
200g Stilton, crumbled
Regular price
Regular price £0.00 Sale price £14.25
Other Ingredients
25g English butter
2 onions, roughly chopped
2 celery sticks, roughly chopped
1 cauliflower, stalk roughly chopped & break remainder into florets
2 ripe pears, peeled, de-cored and chopped into chunks
1 litre vegetable stock
seasoning to taste
20g chopped walnuts, toasted
½ tsp sea salt
1 tsp caster sugar
chopped flat leaf parsley


Rated 5 stars by 1 users

A great way of using up leftover Stilton, this soup is a lovely mix of sweet and savoury ingredients. Topped with crunchy walnuts and crumbled Stilton it’s a delicious combination of textures too.
Category Starter
Serving 4-6
Prep Time 10 minutes
Cook Time 35 minutes


  1. Step 1 Melt the butter in a saucepan, add the onion and celery and gently soften for 5 minutes.

  1. Step 2 Add the cauliflower and pears. Gently toss and cook over a low heat for 5 minutes.

  1. Step 3 Add the vegetable stock and simmer partially covered for 20 minutes.

  1. Step 4 Remove from heat and add 150g of the stilton. Using a hand blender/food processor whizz the soup until smooth adding seasoning to taste.

  1. Step 5 Next grind the sea salt and sugar together in a pestle and mortar and use to coat the walnuts. Toss the coated walnuts in a hot frying pan for a minute until the coating has disappeared and the walnuts appear toasted. This happens very quickly so keep watching!

  1. Step 6 To serve ladle the soup into bowls, top with the rest of the crumbled Stilton, parsley and a sprinkling of the toasted walnuts.

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