Ingredients:
4 celery sticks, finely chopped
1 onion, finely chopped
50g/2 oz butter
45g/1 1/2 oz plain flour
1/2 glass white wine
900ml/1 1/2 pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton cheese
salt and freshly ground blackpepper
In a heavy saucepan over a low heat,gently sweat the celery and onion in butter until soft. Add the flour and remove from the heat. Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring until the mixture thickens. Simmer for 25 minutes. Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton. Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper. Reheat gently and serve. Serves 4.
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