CELERY SOUP WITH WALNUTS & BLUE CHEESE

By jarren

Ingredients

• 1 tablespoon olive oil or butter
• 1 onion, chopped
• 5 large stalks of celery, sliced
• 3 potatoes, peeled and diced
• 4 cups (1 liter) organic chicken or vegetable stock or water
• 1 teaspoon fresh thyme, chopped (or a pinch of dried thyme)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup freshly toasted walnuts, chopped (or pine nuts)
• 1/2 cup mild blue cheese, crumbled (rind removed)

Details

Servings 6
Adapted from cabinorganic.com

Preparation

Step 1

In large saucepan or Dutch oven, heat oil over medium heat; add onion and cook until tender, about 5 minutes. Add celery and cook for 5 minutes. Add potatoes, stock, thyme, salt and pepper, bring to boil. Reduce heat, cover and cook for 30 minutes.

In a blender or food processor, puree soup. If soup is too thick, add a little more stock or water; reheat if desired. Taste and adjust seasonings if necessary. Sprinkle each serving with walnuts and cheese.

Can substitute Brie or Cambonzola for the blue cheese.