Now that winter is here, everyone enjoys a hearty, warming bowl of soup. Here‘s one of my favorite soup recipes, and it‘s fantastic for protein and mixed types alike. It‘s absolutely fabulous!

So, dust off your nice, medium-sized stock pot, and away we go!

INGREDIENTS:

• 1-2 TBSP (approximately) of butter
• 1 onion, diced
• 1 leek, thinly chopped (optional)
• 10 stalks celery, chopped medium fine
• 1 TBSP rye flour
• 1 quart homemade beef or chicken stock
• 1 pound Stilton cheese (or to taste)
• Generous amount of black pepper, to taste
• About ½ cup raw, organic milk
• Sea salt to taste

Note: You may substitute bleu cheese, but it‘s not as creamy as the Stilton, and it‘s somewhat sharper.

PREPARATION:

1. Melt butter in pot.
2. When pot is hot, add onion and leek. Stir well for about 5 min, or until slightly softened.
3. Add celery, stir and sauté about 2 min, or until celery softens slightly.
4. Sprinkle in rye flour, and stir in well.
5. Pour in beef or chicken stock, and mix well.
6. Simmer about 30 minutes.
7. Stir in Stilton cheese until partially melted, leaving some small chunks.
8. Mix in black pepper.
9. Stir in raw milk.
10. Adjust seasonings (salt & pepper) to taste.

For protein types, this soup would go well with a main protein dish. If you‘re a mixed type, this soup pairs well with salad.

I know your family will really enjoy this lovely, aromatic, creamy soup.