Cream of Celery and Yorkshire Wensleydale Soup

A hearty, tasty soup, perfect all-year round.

Ingredients

• 1 head of celery
• 200g (8oz) onion, diced
• 200g (8oz) butter
• 1.1ltr (2 pints) vegetable stock
• Fresh chopped parsley
• 200g (8oz) Yorkshire Wensleydale cheese, crumbled
• 200g (8oz) flour
• 1.1ltr (2 pints) milk
• 145ml (¼ pint) cream
• 4 slices bread

Method

1. Step 1. Wash and trim the celery, saving the leaves.
2. Step 2. 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.
3. Step 3. Add the flour and mix well.  Return to a low heat and gradually add the milk and stock stirring well to blend thoroughly.
4. Step 4. Leave over a low heat for 30 minutes or until the celery is cooked.
5. Step 5. When the celery is fully cooked, blend to a smooth texture in a food processor.
6. Step 6. Return to heat, crumble in the Yorkshire Wensleydale cheese and parsley.
7. Step 7. Add the cream and adjust seasoning to taste.
8. Step 8. Serve with crusty bread and croutons.