This is an adaptation from a soup I had at "Rules" in London on my birthday 17 years ago. I had two bowls before going to Phantom of the Opera, what a chow hound I was that night!
prep time5 Min
cook time15 Min
celery diced leaves included
large onion diced
cloves of garlic minced
quarts chicken stock
ounces of stilton cheese
tarragon, dried, or fresh flat leaf parsley
garlic parmesean croutons
How To Make
This is an adaptation from a soup I had at "Rules" in London.
Sautea celery, onions until soft. Add garlic and sautea for two or three minutes. Add broth and bring to a boil. Reduce heat add buttermilk and cheese. Blend welll in a blender or immersion blender. Salt and pepper to taste and sprinkle with parm croutons.
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