I love this vegetable soup with its unexpected crunch of toasted nuts and salty kick of blue cheese!

Celery Soup with Walnuts and Blue Cheese

1 tablespoon olive oil or butter

1 onion, chopped

5 large stalks of celery, sliced

3 potatoes,  peeled and diced

4 cups (1 liter) organic chicken or vegetable stock or water

1 teaspoon fresh thyme, chopped (or a pinch of dried thyme)

1 teaspoon salt

½ teaspoon pepper

½ cup freshly toasted walnuts, chopped (or pine nuts)

½ cup mild blue cheese, crumbled (rind removed)

Heat oil in a large pot on medium heat. Add onion and cook until tender, about 8 minutes.

Add the celery and cook for 5 minutes. Add the potatoes, stock, thyme, salt and pepper. Bring to a boil then reduce heat and simmer for 30 minutes.

Puree the soup. If soup is too thick, add a little more stock or water. Taste and add more salt and pepper if desired.

Ladle soup into bowls. Sprinkle each bowl with walnuts and cheese. Enjoy!

Resource:

Stern, B. (2003). Bonnie Stern’s Essentials of Home Cooking. Toronto, ON: Random House, Canada.