Stilton Soup

Bits of stilton are often left over after Christmas and a nice way use them is making this soup. This recipe makes a thick very creamy soup but if you want a thinner soup just add more stock.

Ingredients:

1 onion peeled and chopped
4 sticks celery trimmed and chopped
25g butter
25g flour
600m1 light stock
225g blue stilton chopped

Serves: 4

Method:

Melt the butter in a saucepan add the onion and celery and cook until softening.

Stir in the flour cook for 1 minute stirring continuously.

Slowly add the stock still stirring and bring to the boil.

Add the chopped stilton stir and return to the boil.

Cover and transfer to the simmering oven for 20 to 30 minutes.

Remove from the oven and liquidize or process the soup until smooth.

Check seasoning and serve.