Cel­ery and Cashel Blue cheese soup

The Irish Times Magazine - - FOOD -

Serves 4 I al­ways use cel­ery in the base of the soups as it adds a fresh­ness and a sub­tle sweet­ness. This is a sim­ple but de­li­cious soup – with the blue cheese giv­ing it a rich­ness which pro­vides a per­fect con­trast to the fresh­ness of the cel­ery. This dish goes un­der my head­ing for left­over soups – stock from a pre­vi­ous roast chicken, blue cheese left from a din­ner party or in the freezer and that head of cel­ery from the bot­tom of the fridge. In­gre­di­ents 1 head of cel­ery 2 medium onions 50g but­ter 30g plain flour 1 litre chicken stock Salt and pep­per 60g Cashel Blue cheese Chopped pars­ley 1. Melt the but­ter in a medium pan and add the veg­eta­bles, sea­son well with salt and pep­per and cook for a cou­ple of min­utes, then put on a lid and cook for about 10 min­utes on a very low heat with­out brown­ing them or lift­ing the lid dur­ing the process. 2. Next, add in the flour and mix thor­oughly and fol­low with the stock. Bring to the boil and turn down to a sim­mer for 15 min­utes. 3. In the mean­time, mash the cheese to a cream and whisk it into to the soup just be­fore serv­ing it. Be­fore adding the cheese, re­move the soup from the heat to avoid any split­ting.

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