INGREDIENTS

4       Ounces of grated Stilton

1       Finely chopped onion

2       Ounces of butter

1       Medium sized cleaned and chopped leek

1       Large potato diced small

1       Heaped tablespoon of plain flour

5       Fluid ounces of dry white wine

1       Pint of chicken stock

10     Fluid ounces of whole milk

1       Tablespoon of double cream

Sea Salt and freshly ground pepper to taste

METHOD

(1)      Melt the butter in a thick-based saucepan

(2)      Add the prepared vegetables and some salt

(3)      Cook gently with the lid on for 5-10 minutes to draw out the juices

(4)      Stir in the plain flour to absorb the juices and, when smooth, gradually pour in the wine stirring continuously

(5)      Add the chicken stock

(6)      Cover the pan and simmer gently for 30 minutes

(7)      Add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point

(8)      Season with sea salt and freshly ground pepper to taste then stir in the cream

If you prefer a smooth soup you can liquidise or press the soup through a sieve and reheat (DO NOT BOIL)

Alternatively, if you like the texture of the chopped vegetables you can serve it as it is.

Rich and decadent