Celery Cream Soup with Blue Cheese (Irish)

Wild celery, or sollory (as it was once spelled), is an ancient food in Ireland, and the island's soil is said to be particularly good for growing it.

1 head celery with leaves, washed and chopped
1 lb potatoes, peeled and chopped (500 g)
1 onion, peeled and chopped
4 cups vegetable or chicken stock (1 L)
5 oz heavy cream (150 mL)
3 oz blue cheese, preferably Cashel blue, crumbled (85 g)
sea salt
black pepper, freshly ground

Garnish:
blue cheese, crumbled
fresh chives, finely chopped

Melt the butter in a large saucepan, add the celery, potatoes and onion. Cook over a gentle heat for 5 minutes, stirring occasionally, to soften but not brown.

Bring the stock to a boil in a medium pot, add the chopped celery, reduce the heat, cover, and simmer for about 30 minutes.

Remove the soup from the heat and allow to cool slightly. Working in batches, purée in a food processor or blender, transferring to a large bowl as each batch is done. Strain the soup into another large bowl.

Warm the white sauce gently in a small saucepan, then add the cheese, whisking until it melts.

Whisk the cheese sauce into the soup and season to taste with salt and pepper. Serve garnished with a few celery leaves.

Makes 6 servings.