Celery might look a bit limp and lack lustre when it’s on the turn but looks can be deceiving.
Celery can become a bit bendy and tired if not used quite soon after buying – but cooked down, the texture and flavour lend themselves to stews and soups, so don’t chuck it out!
Celery combines really well with cheese – not only on the cheeseboard, but as a hearty soup, too. You can use any strong-flavoured hard or semi-soft cheese. Stilton is ideal for its tang – and, if you have a good dash of double cream in the fridge, try our celery soup with Stilton recipe. (You could always use soured cream or crème frâiche in place of the double cream.)