A Soup of Celery and Blue Cheese

1. 1

   Give the celery stalks a really good wash, then chop them coarsely.

2. 2

   Peel and coarsely chop the onion and celery root.

3. 3

   Melt the butter in a deep pan, add the chopped vegetables, and let them cook for about twenty minutes, until soft.

4. 4

   Pour in the stock, add the bay leaf, and bring to a boil.

5. 5

   Season with salt (remember that you will be adding a salty blue cheese later), then decrease the heat to a simmer, and leave for half an hour, stirring occasionally.

6. 6

   Puree the soup in a blender or food processor until really smooth.

7. 7

   It may need a little longer than most other vegetables.

8. 8

   Check the seasoning and ladle into warm soup bowls.

9. 9

   Crumble the cheese into the soup at the table and stir until it is partially melted.

No additional tips available.