Makes or Serves: 4-6
Melt the butter in a saucepan. Add the onion and celery and cook until soft but not browned - about 5 minutes.
Add the flour and cook for a further minute‚ then move the plan from the heat. Stir in the wine and stock and return to the heat. Bring to the boil‚ stirring continuously until the soup thickens‚ then simmer on a low heat for 30 minutes.
Cool slightly and liquidise or press the soup through a sieve. Return to the rinsed out pan. Add the milk and heat gently. Stir in the stilton until melted‚ seasoning to taste before adding the fresh cream.
Do not let the soup boil at this stage or it will curdle.
Sreve hot or chilled.RETURN TO RECIPE LIST