Makes or Serves: 5
Melt the butter and fry the onion until soft. Crumble the stilton into the pan and stir until melted and smooth. Stir in the flour and cook‚ stirring for 2 minutes.
Add the stock and bay leaf‚ bring to the boil‚ then reduce heat‚ cover and simmer for 20 minutes. Add the milk and check the seasoning.
Discard the bay leaf and heat the soup to serving temperature.
Garnish with chopped chives.
the soup will thicken if left overnight in the fridge‚ so it may be necessary to add a little extra milk when reheating.BACK TO CHEESE RECIPES