Celery White Wine and Blue Cheese Soup

4 servings

1 onion, finely chopped
50g Butter
3-4 large celery sticks, washed and finely chopped
50g flour
250 mL milk
250 mL white wine
500 mL vegetable or chicken stock
1 x 150g pack Castello® Blue cheese
100 mL single or whipping cream

Celery White Wine and Blue Cheese Soup


Gently saut├ę the onion in the butter in a large pan, when just tender add the celery, cover pan and cook for 10 minutes over a medium heat.

Stir in the flour and cook for 2-3 minutes then stir in the milk and half of the stock. 

Bring to the boil, stirring all the while, then simmer for 8-10 minutes until the vegetables are soft.

Add the wine and sufficient stock to give a good consistency, then stir in the cheese and allow to melt into soup. Finally add the cream, heat without boiling and serve.

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