Crème de céleri au roquefort et cumin

Serves 4
1 scoop of celery
50 ml vegetable broth
100 g of fresh goat cheese
1 tablespoon of gomasio (sesame salt)
150 g Roquefort
1 small bunch coriander
1 tablespoon cumin crushed with the pestle

Peel celery and cut into small pieces.
Cook, by steaming with the broth, the celery cubes for about twenty minutes. You can also cook together directly.
Add the fresh goat cheese, half the Roquefort cheese and gomasio. Mix finely.
Pour into bowls.
Spread the cheese into small pieces, and then sprinkle with coriander and cumin seeds, crushed with the pestle.
Do not add salt other than the gomasio, Roquefort is salty enough.