Ingredients (Serves 4)

• 50 g butter
• 3 shallots, chopped
• 2 celery sticks, chopped
• 1 garlic clove, crushed
• 2 tbsp plain flour
• 600 ml vegetable stock
• 300 ml milk
• 150 g blue Stilton cheese, crumbled, plus extra to garnish
• 2 tbsp walnut halves, roughly chopped
• 150 ml natural unsweetened yogurt
• salt and pepper
• chopped celery leaves, to garnish

1. Melt the butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring until softened
2. Add the flour and cook for 30 seconds.
3. Gradually stir in the vegetable stock and milk and bring to the boil.
4. Reduce the heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves. Cover and leave to simmer for 20 minutes.
5. Stir in the natural yogurt and heat for a further 2 minutes without boiling.
6. Season the soup, then transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese and serve at once.

“As well as adding protein, vitamins and useful fats to the diet, nuts add important flavor and texture to vegetarian meals. For variation to this recipe, use an alternative blue cheese such as Dolcelatte or Gorgonzola if preferred, or a strong vegetarian Cheddar cheese, grated.”

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