You know the drill. No time to shop, you are hungry, you don’t want to spend time in the kitchen, you don’t want to order up nasty, fatty food, and all you’ve got is some celery, a bit of onion, and a piece of left over blue cheese in the back of the fridge. This soup solves the problem, it’s tasty, filling, quick and delicious. Besides, I think celery is under-rated.
5-6 celery stalks, roughly chopped
½ onion roughly chopped
½ good quality bullion cube, chicken or vegetable, or maybe you have some home made stock on hand, if not a bit of salt in the water will do just fine
4 cups water
2T olive oil
1 T heavy cream, optional
Blue Cheese Crouton
4T crumbled blue cheese
1 small clove of garlic
1t olive oil
4 slices of baguette
Sauté the celery and onions for a few minutes, add the water, simmer for 20 minutes. Puree the bejeezus out of the soup until it is nice and smooth. God bless my Vita Mix. Return to low heat while you make the crouton.
Preheat oven to 375F
Mash the garlic clove with the olive oil in a small bowl. Add the blue cheese and mash everything together, then divide and spread equally on the baguette slices. If someone gets more blue cheese than the other person, there will be problems. Lay the baguette slices on a baking sheet and bake until the bread is firm and the cheese is bubbly.
Pour soup into bowl, add the crouton, and now eat the soup.