Cheesy Leek Soup

Roughly chop the leeks and finely chop the onions.

Cut the cheese into small dice.

Melt the butter in a large saucepan add the onion and cook on the simmering plate for 5 minutes or until soft.

Add the leeks cover the pan and cook on the boiling plate for 5 minutes stirring from time to time.

Add the flour and mix until smooth stirring continuously then add the stock Bring to the boil then transfer to the floor of the simmering oven for 15 minutes.

Stir in the cream and mustard.

Add the cheese in batches allowing it to melt between each addition.

Season well with salt and pepper and serve in warmed soup bowls. Accompany with oven baked pesto croutons and garnish with shavings of stilton.

To make stilton shavings chill a small wedge of stilton then using a swivel vegetable peeler shave off thin slivers. Store in a single layer on a baking sheet in the fridge until ready to use.