Cheese And Vegetable Soup

• 1 c. chicken broth
• 1/2 c. chopped, peeled potato
• 1/4 c. chopped celery
• 1/4 c. chopped carrot
• 1/4 c. chopped green or sweet red pepper
• 1 c. skim milk
• 2 Tbsp. all-purpose flour
• 1/4 c. shredded cheese (American or Cheddar to vary flavor)
• dash of ground nutmeg
• 1 Tbsp. butter
• 1 c. chopped celery with leaves
• 2 c. vegetable or chicken stock
• 1/2 tsp. English dry mustard
• 1/4 tsp. Worcestershire sauce
• 2 c. milk
• 1/2 c. crumbled Stilton *
• chopped parsley or dill (fresh if possible, for garnish)

1. In a medium to large, heavy bottomed saucepan, melt the butter.
2. Add the celery and saute for 2 minutes.
3. Add the stock, Worcestershire sauce and mustard; simmer for about 10 minutes. Place in a blender and puree.
4. (If you don't have a blender, cook the celery until very soft and push it through a fine sieve, discarding any large tough pieces.) Return the mixture to the saucepan and bring temperature to slightly below boiling.
5. Add milk.
6. Do not boil.
7. Gradually add cheese, stirring until well blended.
8. Ladle into pre-warmed bowls and top with sprigs of parsley or dill.
9. Serve with warm, crusty bread.
10. Yields about 4 cups.

chicken broth, potato, celery, carrot, pepper, milk, flour, shredded cheese, ground nutmeg, butter, celery, vegetable, mustard, worcestershire sauce, milk, crumbled stilton, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792485 (may not work)