We first made this while living in Boston. Quick and elegant.
1 bunch celery
1 onion, sliced
1 T olive oil
1 quart vegetable or chicken stock
1 c grated Stilton cheese
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Trim, wash and chop the celery – reserving some of the leaves for garnish. Saute the onion in olive oil in a soup pot over medium low heat for 5 minutes. Add the celery, cover and cook gently for 10 minutes – stir frequently, don’t let the vegetables brown. Add the stock, cover and simmer for 30 minutes. Puree the soup together with cheese in a blender until smooth. Season to taste, garnish with celery greens and serve hot.
Adapted from Complete Vegetarian Cuisine Page 132