Carrot Cream Soup with Blue Cheese

This isn't just any carrot soup. The blue cheese adds so much flavour and makes this a full meal. Serve with artisan crusty bread.

½ Vidalia onion, roughly chopped
2 stalks celery, chopped
4 Tbsp. butter
4 cups vegetable stock
1 large potato, peeled and diced
1 cup lettuce, chopped
1 lb carrots, peeled and chopped
½ cup heavy cream
4 oz blue cheese, crumbled

In a soup pot over medium heat, melt the butter and sauté the onions and celery until tender and the onions are clear. Add the stock, potato, lettuce and carrots and simmer for 30 minutes. Add the cream.

Transfer to blender and purée. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese.

Makes 6 servings.