A lot of people who do not like the taste of raw celery are converted when they try it cooked. If you don’t have Stilton, any strong blue cheese will do.
In a large heavy-based saucepan, sweat the onions in the butter over a low heat, stirring until softened but not coloured.
Add the celery to the onions, continuing to sweat gently until the vegetables have softened but taking care not to brown.
Scatter the flour over and stir in for a minute, then add
Put into a blender or food processor, add the blue cheese and blitz until you have a smooth soup. Taste and adjust the seasoning if needed.
Serve at once, garnished with flat-leaved parsley leaves. If reheating, be careful not to boil.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.