We had an abundance of celery lately so a large pot of soup was called for….
This is a recipe that I have had so long, that I cannot remember where it came from! It is one of the first entries in my original Recipe Notebook.
It is very quick and simple to make, and can be ready for lunch in half an hour!
- 1 1/2 oz butter
- 6 0z celery – finely chopped
- 3 level tbsp. plain flour
- 300 ml milk
- 600 ml light stock
- 2 oz cheddar cheese
- 2 oz grated stilton
Melt butter and gently fry celery for 5 minuts. Stir in flour and cook for 2 mins. Stir in milk and stock and bring to the boil. Cover and simmer for 15 minutes (or until celery is tender).
Gradually add the cheeses and seasoning.
I would not always stick to the prescribed cheeses – usually just use what I have. The recipe doesn’t call for liquidizing but it is even nicer when liquidized!