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.
