itsallgood's Recipe

Cashel Cheese And Celery Soup

Category: Recipes

3 large onions, sliced
1 bunch celery, chopped (ribs and some of the tops)
1/4 cup (1/2 stick) butter
2 cloves garlic, minced
7 1/2 cups chicken stock (preferably homemade)
3/4 cup Cashel cheese or other cow's-milk blue cheese, at room temperature
1/4 cup heavy cream
Salt
Ground white pepper
1/4 cup minced parsley
Cubes of bread fried in olive oil and drained (croutons)

In a large saucepan, cook onions and celery in butter until onions
are translucent. Add garlic and stock; simmer for about 40 minutes,
until celery can be easily pierced with the tip of a knife.

Blend cheese and cream together; stir into soup just before serving.
Season to taste with salt and pepper; sprinkle with parsley. Serve in
warm bowls with croutons.

Yield: 6 servings.

Recipe adapted from "Irish Cooking," by Ethel Minogue (Crescent Books).