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1 head of celery
200g (8oz) onion – diced
200g (8oz) butter
1.1ltr (2 pints) vegetable stock
Fresh chopped parsley
200g (8oz) Traditional Wensleydale cheese
200g (8oz) flour
1.1ltr (2 pints) milk
145ml (¼ pint) cream
4 slices bread
Wash and trim the celery, saving the leaves
Heat butter in a large pan and add the onions, sauté until soft and the celery. Sauté for 5 minutes on a low heat. Remove the pan from the heat.
Add the flour and mix well. Return to a low heat and gradually add the milk and stock stirring well to blend thoroughly. Season
Leave over a low heat for 30 minutes or until the celery is cooked.
When the celery is fully cooked, blend to a smooth texture in a food processor.
Return to heat, crumble in the Wensleydale cheese and parsley.
Add the cream and adjust seasoning to taste.
Serve with crusty bread and croutons.
