Instructions: 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. aga tip: to make stock from a cooked carcass break it into pieces and place in a large pan with cut up root vegetables to add flavour. Cover with cold water bring slowly to the boil skim and add 1 level tsp black peppercorns and two bay leaves. Cook in the simmering oven covered overnight then strain and cool quickly. Store covered for up to two days in the fridge. This hearty soup can be made in minutes using up any leftover hard cheese. At any time of the year but especially at christmas its a good idea to have plenty of garnishes in the store cupboard like the oven baked pesto croutons (qv) for livening up soups and salads or for topping steamed green vegetables such as broccoli courgettes and beans.

Serves 6

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