CREAM OF CELERY AND BLUE CHEESE SOUP

          This is a rich soup, which is a good first course for a pasta main

course such as Linguine with White Clam Sauce.

3 stalks celery from inside of bunch

1/2 small onion

1 tablespoon butter

1 cup chicken broth

1 cup light cream or half-and-half

Pepper

2 tablespoons blue cheese, crumbled

1. Chop celery and onion coarsely. Heat butter in a medium-size

saucepan and sauté the celery and onion until tender, 2 minutes.

2. Add broth, bring to a boil, cover, and simmer 20 minutes or

until celery is soft. Puree in an electric blender or food processor.

Return to saucepan; add cream and pepper; reheat.

3. Pour into soup bowls or mugs; add cheese and it will melt as

you drink the soup.