Celery Cheese Soup

My family, including my formerly profoundly casein-sensitive son, are now able to eat cultured dairy including cheese!  I am amazed at the level of healing that my family has experienced from the GAPS diet.  I am also so grateful to be able to include cheese in our meal planning as it opens up so many possibilities!  This soup is a simple and delicious step into the lovely world of cheese.  The recipe that this is based on comes from the book The Complete Vegetarian Cuisine" by Rose Elliot, and originally called for Stilton, but I used very sharp cheddar and the result was fabulous.

INGREDIENTS:

1 head of celery
1 onion, chopped
2 or more T of butter or ghee
1 quart of meat stock (I used chicken)
1 cup grated cheese
salt and pepper to taste

METHOD:

Saute the onions in the butter for 5 minutes or so, until they soften, but don't let them brown! 

Clean and chop the celery, including the leaves.  You may want to save a few leaves for garnish.  Add the celery to the onions and stir.  Then cover, and cook on low for about 10 minutes.

Add the stock and let it simmer, covered, for about 30 minutes, until the celery is very soft.

Add the cheese and puree with a hand blender.  A regular blender or food processor will also work but will be so much more work to clean.
 
Adjust the seasonings, and serve a few celery eaves for garnish.