Celeriac soup with stilton

Clean celery and peel with peeler. Cut 1 stalk into matchsticks. Cut the rest of stems into pieces. Peel and chop onions. Heat in butter. Pieces of celery and onion will gently fry for about 5 minutes. Create flower through it. Add wine and 1 dl fond and bring it to the boil while stirring. Continue stirring until mass is bound. Pour in a little drizzle for the rest of the fond and add 3 dl of water. Bring to the boil and boil vegetables for about 15 minutes. In the meantime, cut off stilton crust and cut cheese into very small pieces. Grind vegetables and cooking juices with bar blender into smooth soup. Add cream and half of cheese and mix. Season the soup with salt and pepper.

Fry the celery strips through soup and reheat, do not let them boil again. Make soup in four deep plates and sprinkle the remainder of stilton over it. Serve with baguette or parsley croutons.