Celery & Aged Blue Shropshire Soup

Serves 4

25g butter
1 medium onion, chopped
5 sticks celery, roughly chopped
300ml milk
300ml vegetable stock
75g Aged Blue Shropshire cheese crumbled

1) In a large saucepan, melt the butter. Add the onion and celery and sauté until soft. Add the milk and all of the stock and simmer for 20 minutes.

2) Liquidise the soup until smooth, return to the saucepan and bring back to the boil. Reduce the heat and stir in the Aged Blue Shropshire. Serve with warm, crusty bread.