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is a perfect winter combination, fresh celery together
with the King of cheeses - Stilton.
Gram Butter (1 oz)
1 Onion, chopped
5 Sticks Celery, roughly chopped
300 ml Milk ( 1/2 pint)
300 ml Vegetable stock ( 1/2 pint)
1 Tablespoon Cornflour
75 Gram Stilton cheese, crumbled (3 oz)
50 ml Single cream (2 fl oz)
the butter in a large saucepan, add the onion and
celery, sauté until soft.
Add most of the milk and all of the stock, simmer
for 20 minutes.
cooked, liquidise the soup until smooth. Return to
the saucepan and bring back to the boil.
the cornflour with the remaining milk, stir into the
soup, simmer for 5 minutes.
the heat, stir in the Stilton.
into soup bowls and garnish with a swirl of cream.