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Celery and Stilton Soup

1 Head celery - about 450g / 1lb
1 tb Olive oil
1 Onion; chopped
2 1/2 pt Water or stock
5 oz Stilton cheese; grated (5 to 6)
Salt & freshly ground black pepper


Reserve any leaves from the celery stalks then chop the celery. Heat the oil, add the onion and celery and sweat for about 10 minutes. Add the liquid and simmer for about 30 minutes.

Liquidise the soup and pour it through a sieve back into the pan. Reheat the soup then remove from the hob and add the cheese and reserved celery leaves. Stir gently until the cheese has melted.

Check seasoning and serve at once.




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