1. Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened. 2. Add the flour and cook, stirring constantly, for 30 seconds. 3. Gradually stir in the stock and milk, and bring to a boil. 4. Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves. 5. Cover and simmer for 20 minutes. 6. Stir in the yogurt and heat for 2 minutes without boiling. 7. Season the soup to taste with salt and pepper. 8. Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
