CELERY AND BLUE CHEESE SOUP2015-03-06
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- Heat the butter in a large pan. Add the celery, potato and onion and stir. Cover the pan and cook gently for 10 minutes, stirring from time to time.
- Add the stock and celery seeds and bring to the boil. Reduce the heat, cover and simmer for 30 minutes or until the vegetables are tender. Stir in the cream.
- Blend the soup until smooth then return to the heat. Crumble in the cheese and heat very gently until the cheese has melted.
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