Serve 4    Hot  Vegetarian  Vegetables  Starter  Hors d'oeuvre Soups  British   Europe

Ingredients:

1 Head Celery, washed and trimmed, reserving the leaves

1. Melt the butter in a large saucepan, add the celery, celery leaves and onions cover and cook gently, stirring occasionally, for 10 minutes until the vegetables are soft but not coloured.

2. Pour in the stock and season lightly. Bring to the boil then simmer, uncovered, for about 30 minutes until the vegetables are quite tender.

3. Allow the soup to cool slightly, then blend to a purée. Press through a sieve to remove any fibres and return to a clean pan. Reheat gently, but do not allow to boil.

4. Meanwhile remove and discard the cheese rind and mash the cheese to a soft paste. Beat together the egg yolks and cream to a smooth consistency then blend into the cheese a little at a time.

5. Stir 2 tbsp of the hot soup into the cheese and cream mixture. Mix well then return to the soup and cook gently, stirring all the time, until the soup thickens. Do not boil. Serve hot.

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