Celery Soup With Stilton

• 1 leek
• 2 onions
• 1 head of celery
• 50 gr butter (11 oz)
• 50 gr or less of rice flour
• 1 1/2 litres of boullion (veggie, chicken or mix )
• 400 gr stilton
• 1 bunch of parsley
• 20 cl of cream
• salt and fresh ground pepper

1. 1. chop up leeks (white and light green parts only), onions and celery (remove leaf and tough end)
2. 2. In deep soup making pot, melt butter in pan and saute the onions, leeks and half the celery stirring continually. When soft sprinkle in the flour, stir and set aside. let sit a few minutes then add bouillon.
3. 3. Puree the soup with a blender or handheld mixer and crumble in the stilton. Return to pot and continue stirring to incorporate the cheese. Put it back on the stove and heat it up, all the while stirring.
4. 4. Chop up parsley and add to soup with small amount of cream and remaining celery pieces. Heat for 5 minutes and serve.

leek, onions, head of celery, butter, flour, litres of boullion, stilton, parsley, cream, salt

Taken from www.epicurious.com/recipes/member/views/celery-soup-with-stilton-50152112 (may not work)