A dinner party classic, this warming recipe from Norbiton Fine Cheese Co uses Colston Bassett Stilton, a lovely ivory colour creamy cheese from Nottingham with a sharply nutty aroma.
Melt the butter in a frying pan, adding the onion and celery until golden. Gently add the flour and stir the mixture on a gentle heat for about 1-2 minutes.
Pour in slowly the stock and wine, bring back to boil, stirring, then reduce heat and simmer for 20-30 minutes. Allow to cool slightly then put the mixture in a blender and liquidise.
Return to the pan, add the stilton and heat gently so that the stilton melts. Add cream, season and check soup is thoroughly warmed. Pour into bowls and garnish with celery leaves. Serve with crusty bread.
Visit www.norbitoncheese.co.uk to see their superb range of British, French and European cheeses.