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4—6
Easy
By Mark Hix
Published 2008
Celery and Stilton are familiar cheeseboard partners, but they also marry brilliantly in a soup. Serve this with some good, crusty bread.
Separate the leaves from the celery stalks, wash and pat dry, then set the leaves aside. Roughly chop the stalks.
Heat the butter in a medium saucepan. Add the onion and celery, cover and cook gently for 3-4 minutes to soften, stirring occasionally. Add the stock, season lightly and bring to a simmer. Cover and simmer for 30 minutes. Now add all but a handful of the celery leaves and si
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