Celery Stilton Soup

• 1-2 TBSP (approximately) of butter
• 1 onion, diced
• 1 leek, thinly chopped (optional)
• 10 stalks celery, chopped medium fine
• 1 TBSP rye flour
• 1 quart beef or chicken stock
• 1 pound Stilton cheese (or to taste)
• Generous amount of black pepper, to taste
• About 1/2 cup raw milk
• Sea salt to taste
• Note: You may substitute bleu cheese, but it's not as creamy as the Stilton, and it's somewhat sharper.

1. Melt butter in pot.
2. When pot is hot, add onion and leek. Stir well for about 5 min, or until slightly softened.
3. Add celery, stir and saute about 2 min, or until celery softens slightly.
4. Sprinkle in rye flour, and stir in well.
5. Pour in beef or chicken stock, and mix well.
6. Simmer about 30 minutes.
7. Stir in Stilton cheese until partially melted, leaving some small chunks.
8. Mix in black pepper.
9. Stir in raw milk.
10. Adjust seasonings (salt & pepper) to taste.
11. .

butter, onion, stalks celery, flour, beef, cheese, generous amount, milk, salt, bleu cheese

Taken from www.epicurious.com/recipes/member/views/celery-stilton-soup-50003208 (may not work)