Amuse-bouche of Celery with Roquefort and Chestnuts

Prepare the chestnuts by cutting a big cross into their flat sides and putting them in the oven at 400°F/200°C/Reg6 for about twenty minutes. Take out  Picture   and taking off their skin while they are still warm. Carefully cut the cuts into thin slices and put to one side.

Cut the end off the celery, remove and discard a few outer stalks, then separate out the remaining stalks and wash well under a cold tap. Cut into thinish slices, put in a thick bottomed saucepan along with two big tablespoonfuls of butter, and cook until soft over a low heat stirring from time to time which could take 20 minutes.

Put the celery and butter into a blender, add four or so tablespoonfuls of double cream and a bare tablespoonful of blue cheese and quickly blend. Season carefully and lightly with a little salt and white pepper and adding more cream if necessary. Pour the soup into a clean saucepan and put to one side.

When you want to serve add some chestnut slices keeping some in reserve to the soup and carefully rewarm the soup. Pour into serving dishes, cups on saucers are ideal for this, put a couple of nuts on top of each serving and serve with a teaspoon.