Ashford's Famous Celery and Cashel Blue Cheese Soup

This wonderfully creamy soup recipe is from Ashford Castle in County Mayo,
Ireland. Cashel Blue cheese is handmade in County Tipperary.
Serves 4

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.

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