1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 onion, skinned and finely chopped
2 celery sticks, cleaned and sliced
3/8 cup (40 g) plain flour, sieved
3 tbsp (60 ml) dry white wine
900 ml (1 1/2 pints) chicken stock
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (100 g) Blue Stilton cheese, crumbled
2 oz (50 g), Cheddar cheese, grated
salt and freshly ground pepper
4 tbsp (60 ml) fresh double cream (heavy cream). croutons to garnish
1 onion, skinned and finely chopped
2 celery sticks, cleaned and sliced
3/8 cup (40 g) plain flour, sieved
3 tbsp (60 ml) dry white wine
900 ml (1 1/2 pints) chicken stock
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (100 g) Blue Stilton cheese, crumbled
2 oz (50 g), Cheddar cheese, grated
salt and freshly ground pepper
4 tbsp (60 ml) fresh double cream (heavy cream). croutons to garnish
method
1. Melt the butter in a saucepan, add the vegetables, and fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Remove from the heat, stir in the wine and stock, return to the heat, bring to the boil, and simmer for 30 minutes.
2. Add the milk and cheeses, stirring constantly; season. Stir in the fresh cream.
3. Rub through a sieve or puree in a blender and reheat without boiling. Serve garnished with croutons.
2. Add the milk and cheeses, stirring constantly; season. Stir in the fresh cream.
3. Rub through a sieve or puree in a blender and reheat without boiling. Serve garnished with croutons.
serving amount
serves 4-6
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