Celery and Cashel Blue cheese soup
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.