Ashford's Famous Celery and Cashel Blue Cheese Soup
added 03/07/08
Serves 4
This wonderfully creamy soup recipe is from Ashford Castle in County Mayo, Ireland. Cashel Blue cheese is handmade in County Tipperary.
2 Tbs. butter
3 celery stalks, chopped
1 onion, coarsely chopped
1 cup chopped leek (white part only)
4 cups (32 oz.) chicken stock or canned low-salt chicken broth
1 lb. potatoes, peeled and diced
4 oz. Cashel Blue cheese, crumbled (about 1 cup)
1/2 cup heavy (whipping) cream
Salt and freshly ground black pepper, to taste
In a large saucepan, melt the butter over medium heat and sauté the celery, onion, and leek for 4 to 5 minutes, or until soft but not browned. Stir in the stock or broth and bring to a boil. Add the potatoes, reduce heat to low, and simmer for 45 minutes. Remove from heat, transfer to a blender or food processor, and purée.
Return the soup to the saucepan over low heat and slowly add the blue cheese and cream, stirring constantly. Season the soup with salt and pepper. Correct the consistency of the soup, if necessary, by adding a little more cream or stock or broth. Ladle the soup into bowls and serve immediately.
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