Creamy Blue Cheese Celery Soup

Supplies:

• 1 head celery
• 1 onion
• 4-5 cloves garlic
• 6-8 baby Yukon Gold potatoes
• 3 Tbsp oil or butter
• 3 Tbsp flour
• 1 package blue cheese (5 oz.)
• 1/2 apple juice
• 2 cups vegetable stock
• 3/4 cup half and half
• salt, pepper and paprika, to taste.

Steps:

1. Chop entire head of celery in very short sections. Larger sections may leave long strings in your soup, even after cooking and blending. Chop onions and potatoes, and mince garlic.

 

 
2. Heat butter in a stockpot. Add vegetables and sauté until softened but not browning, about 5 minutes.

 
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3. Add about half the blue cheese, apple juice and stock. Bring just to a boil then simmer the soup until the vegetables are very soft, 20-30 minutes.

 

 
4. Transfer soup to a blender or use an immersion blender to pureé the mixture. If you wish to skip this step, it's just as delicious with larger pieces of vegetable.

 

 
5. Put the mixture back in the stockpot and rewarm it with the remaining blue cheese crumbles and half and half. You can also save the remaining blue cheese to add directly to the serving of soup.

 
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Harlean
Bronze Post Medal for All Time! 148 Posts

April 12, 20201 found this helpful

I will have to try this soup. I love celery, and I love Blue cheese. I cook for one, so I suggest that if you want to make a smaller batch that you chop the celery, use enough for your recipe and freeze the rest on a cookie sheet and once frozen store it in a ziplock bag for more batches. I have been freezing celery for a long time to add to my vegetable soup.