Celery, Stilton & Walnut Soup - cooking recipe

Ingredients

4 tablespoons butter
2 shallots, chopped
3 celery ribs, chopped
1 garlic clove, crushed
2 tablespoons all-purpose flour
2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
1 1/4 cups milk
1 1/2 1 1/2 cups dolcelatte (plus extra to garnish) or 1 1/2 cups gorgonzola, crumbled (plus extra to garnish)
2 tablespoons walnut halves, roughly chopped
2/3 cup plain yogurt
salt & freshly ground black pepper, to taste
celery leaves, chopped (to garnish)

Preparation

Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
Add the flour and cook, stirring constantly, for 30 seconds.
Gradually stir in the stock and milk, and bring to a boil.
Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
Cover and simmer for 20 minutes.
Stir in the yogurt and heat for 2 minutes without boiling.
Season the soup to taste with salt and pepper.
Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.