One head of celery, washed and chopped fairly small.
One medium English onion diced finely.
Vegetable or chicken stock.
125g of Stilton more or less depending on your taste.
Butter
Oilve oil
Plain flour
Melt the butter with the oil over a very low heat, add the onion and celery and sweat very slowly until soft. Add the stock and simmer for 15-20 minutes. Liquidise the soup and pass through a sieve to make sure there are no stringy bits in it. Mash up the stilton until soft and making sure the soup is well off the boil add the stilton a small piece at a time stirring well, if the soup is too hot the stilton will split.. If the soup needs to be thickened then mix some soft butter and flour together and add a small piece at a time, always stirring it in thoroughly.
If you don”t fancy the addition of stilton then leave it out and thicken with the flour and butter mixture.
