Celery Roquefort Soup

• 2 teaspoons butter
• 1 cup onion, diced
• 2 cups celery, diced
• 1 cup water
• 2 cups milk
• 4 ounces Roquefort cheese
• 8 ounces low-fat cream cheese
• 18 teaspoon salt
• 18 teaspoon pepper

1. In a soup pot, melt the butter over medium heat.
2. Add the onions and celery, cover and cook, stirring frequently until soft but not browned, 10 to 15 minutes.
3. Add the water, cover, and bring to a simmer.
4. In a blender, combine the milk, Roquefort, and the cream cheese; and puree until very smooth.
5. Stir the puree into the soup and add salt and pepper.
6. Reheat and serve hot.

butter, onion, celery, water, milk, cheese, lowfat cream cheese, salt, pepper

Taken from www.food.com/recipe/celery-roquefort-soup-225007 (may not work)