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Celery and cheese soup

Recipe from: 6/20/1996 12:00:00 AM
Ingredients 8
Servings 6


  • 400
    soup celery, finely chopped
  • 2
    large carrots, scraped and sliced into rings
  • 1
    large leek, sliced into rings
  • oil
  • 125
    white wine
  • 1
    boiling water
  • 4
    vegetable stock cubes
  • 250
    Cheddar cheese, grated


Sauté the celery, carrots and leeks in a little oil until glossy. Add the white wine and boil rapidly. Pour the boiling water over the stock cubes and add the vegetables. Reduce the heat and simmer until the vegetables are tender. Drain the mixture, but reserve the liquid. Purée the vegetables in a food processor. Mix with the liquid and bring to the boil. Simmer for 5 minutes and remove from the heat. Add the cheese, stirring until melted. Serve the soup with bread. Serves 4-6.

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