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medium heat, melt the butter in a 2 or 3 quart saucepan. Without browning, cook the onion, garlic, celery and potato until the onion is soft, 5 - 10 minutes.
Stir in broth and milk. Add crumbled blue cheese, reserving 1 tablespoon for garnish, and walnuts. Simmer until all vegetables are tender, about 10 minutes. Stir in the yogurt and continue cooking for 2 or 3 minutes, but do not boil.
Sprinkle on reserved cheese, taste for seasoning, add salt and pepper to taste. Serve hot.
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