Stilton Soup

STILTON SOUP

50g butter
1 onion
2 celery stalks (thinly sliced)
40g plain flour
3 tblsp dry white wine
900mls chicken stock
300mls milk
100g Stilton (including crust) well crumbled
50g cheddar (grated)
4tblsp double cream salt &pepper

Melt butter add veg, fry gently until tender.

Gradually add flour, stirring continuously. Cook until smooth.

Remove from heat gradually mix in the wine and stock, then bring to the boil and simmer (uncovered) for 25-30 min, stirring occasionally.

Add the milk and cheeses (while still simmering) stirring vigorously.

When smooth stir in the cream. (For extra smoothness pour into blender)