Creamy Celery and Blue Cheese Soup |
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Prep Time: 5 Minutes Cook Time: 27 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Rich and creamy. Ingredients:
4 tablespoons butter |
1 head celery, chopped (include the leaves!) |
1 small onion, chopped |
2 garlic cloves, minced |
1 large russet potato, ptato peeled and diced very small |
1/4 cup flour |
2 cups chicken stock (or veggie stock) |
1/2 cup white wine (or can use apple juice or white grape juice) |
1/4 teaspoon white pepper |
1/8 teaspoon cayenne pepper (to taste) |
salt, if needed, to taste |
3/4 cup heavy cream (or half and half or light cream) |
4 ounces crumbled blue cheese |
Directions:
1. In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
2. Add flour and stir constantly for 1 minute.
3. Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
4. Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
5. Serve.
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