Celery and Stilton Soup

Ingredients:

25g butter
1 onion, chopped
5 sticks celery, roughly chopped
300ml milk
300ml vegetable stock
1 tbsp cornflour
75g Stilton cheese, crumbled
50ml single cream

How to make:

• Melt 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.
  
  
• Once cooked, liquidise the soup until smooth.
  
  
• Return to the saucepan and bring back to the boil.
  
  
• Blend the cornflour with the remaining milk, stir into the soup and simmer for 5 minutes.
  
  
• Reduce the heat and stir in the Stilton.
  
  
• Pour into soup bowls and garnish with a swirl of cream.

Serves 4