Ingredients

• 1 Celery knoll
• 1 Tbs. Olive Oil
• 1 Onion
• 1 cup milk
• 1 qt. Water
• 5-6 oz. Stilton Cheese (roquofort can be substituted)
• Salt and Pepper

Description

Peal the celery knoll and grate. In a large pot sauté the minced onion in the olive oil. Add the celery and water and cook until soft. Drain but reserve the liquid. Puree the celery in a blender, or kitchen machine, add enough of the liquid to ease the puree. Return to the pot, and add the milk and warm. Add crumbled bits of Stilton. Salt and pepper to taste and serve.