Celery, Stilton & Walnut Soup

• 4 tablespoons butter
• 2 shallots, chopped
• 3 celery ribs, chopped
• 1 garlic clove, crushed
• 2 tablespoons all-purpose flour
• 2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
• 1 1/4 cups milk
• 1 1/2 1 1/2 cups dolcelatte (plus extra to garnish) or 1 1/2 cups gorgonzola, crumbled (plus extra to garnish)
• 2 tablespoons walnut halves, roughly chopped
• 2/3 cup plain yogurt
• salt & freshly ground black pepper, to taste
• celery leaves, chopped (to garnish)

1. Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
2. Add the flour and cook, stirring constantly, for 30 seconds.
3. Gradually stir in the stock and milk, and bring to a boil.
4. Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
5. Cover and simmer for 20 minutes.
6. Stir in the yogurt and heat for 2 minutes without boiling.
7. Season the soup to taste with salt and pepper.
8. Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.

butter, shallots, celery, garlic, flour, vegetable stock, milk, dolcelatte, walnut halves, plain yogurt, salt, celery

Taken from www.food.com/recipe/celery-stilton-walnut-soup-424943 (may not work)