CREAM OF CELERY AND BLUE CHEESE SOUP
This is a rich soup, which is a good first course for a
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
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.