Stilton soup

11 September 2006
Stilton soup


90g butter
1 diced onion
60g leek
60g celeriac
60g flour
1 litre chicken stock
½ litre double cream
200g grated Stilton
40g grated Gruyère
150ml medium sherry


Melt butter. Gently fry vegetables to soften then add flour. Add chicken stock bring to the boil and simmer. Add cream and increase heat. Beat in cheese. Remove from heat liquidise and sieve. Return to pan add sherry and seasoning.

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