Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe was in a library cookbook that stated this was a good way to use up celery.

Ingredients Nutrition

Directions

  1. In a soup pot, melt the butter over medium heat.
  2. Add the onions and celery, cover and cook, stirring frequently until soft but not browned, 10 to 15 minutes.
  3. Add the water, cover, and bring to a simmer.
  4. In a blender, combine the milk, Roquefort, and the cream cheese; and puree until very smooth.
  5. Stir the puree into the soup and add salt and pepper.
  6. Reheat and serve hot.

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