Stilton Soup

• 50 g/2 oz butter
• 1 onion, finely chopped
• 2

Melt the butter in a heavy medium-sized saucepan and add the vegetables. Cook for 5 minutes then stir in the flour. Draw off the heat and stir in the wine and stock. Return to the heat and stir until boiling. Simmer the soup for 30 minutes or so, or until the wine has lost its harsh taste.

Now add the milk and the cheese and stir until just under boiling point. Add the cream and salt an