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