Celery Roquefort Soup

This is another excellent soup adapted from one found in Michael Congdon’s 2004 S.O.U.P.S. (Seattle’s Own Undeniably Perfect Soups; ISBN 978-1570614262).  Here a full head of celery is sautéed with onion and then poached in a rich stock.  The soup is finished by adding in celery seed with a milk/roquefort/chevre puree.  The flavors are incredible and develop over time, making it even more tasty the second day.    

¼ cup canola oil
1 large yellow onion, diced
1 large bunch celery, trimmed and sliced (including leaves)
1 teaspoon salt
1 cup flat leaf parsley, chopped
1 teaspoon freshly ground black pepper
½ cup dry white wine
4 cups stock
2/3 cup crumbled roquefort cheese
1½ cup milk
½ cup chevre
1 teaspoon celery seeds
salt and freshly gound black pepper to taste

Melt butter in soup pot over medium-high heat.  Add in onion, celery, and salt.  Reduce heat to medium and saute for at least 30 minutes until the vegetables have lost half their volume and have become very tender.  Add in parsley, pepper, wine and stock.  Mix well and bring to a boil.  Cover and let simmer 15 minutes.  Remove pot from heat and puree contents.   

Puree roquefort, milk and chevre top make a thick paste.  Add to the vegetable puree and mix well.  Add in celery seed and let simmer for 10 minutes. 

Remove from heat, adjust seasoning, and serve hot. 

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