Bon Vivant Market-Smithfield & Suffolk
Celery Roquefort Soup

Blue cheese groupies stop here!  Rich, creamy, and subtle flavors dance across your tongue.

2 tablespoons butter
1 cup diced onions
2 cups diced celery
1 cup water
2 cups milk
4 oz. Roquefort or blue cheese
8 oz Neutfchatel or cream cheese
salt and pepper to taste
 
1.  Melt butter on medium, add onions and celery.  Cover and cook, stir frequently, until soft but not brown, 10-15 minutes.
2.  Add water, cover and simmer.
3.  In blender or food processor, combine milk and cheeses, puree until smooth.  Add to soup.
4.  Heat gently and serve hot.

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