Instructions: 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 liquidise or process the soup until smooth.

Check seasoning and serve.

Bits of stilton are often left over after christmas. I find this a useful way of using up leftovers. Use turkey stock if you have made some.

This recipe makes a thick very creamy soup but if you want a thinner soup just add more stock.

Serves 4

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