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- 1 x head celery
- 2 cups chicken stock
- 2 cups aged cheddar
- 4 x slices good sourdough bread
chop 3/4 the celery finely and simmer with the chicken stock till the celery is very soft. (do not add salt or pepper). cut into sticks the left over celery for garnish and good crunch. puree the mix and return to the pot adding 1 cup of the cheddar and whisk as it melts. grill on one side the sourdough and add cheese to the second side and brown under the griller. strain the soup, and flood the bottom of 4 warmed bowls keeping the level shallow. place the melted cheese toast on top in the middle with the celery sticks on top. they will sink into the cheese. crack pepper over the plate.