1 ounce butter
1 medium onion finely chopped
5 celery sticks finely chopped
2 tablespoons of plain flour
2 1/2 ounces of dry white wine
2 cups chicken stock
1/2 cup whole milk
4 ounces Blue Stilton cheese, crumbled
5 tablespoons Double Devon Cream
Melt the butter in a saucepan. Add the onion and celery and cook until soft but not browned - about 5 minutes.
Add the flour and cook for an additional minute, then remove the pan from heat.
Stir in the wine and chicken stock and return to heat.
Bring to a boil, stirring continuously until the soup thickens, then simmer over low heat for 30 minutes.
Cool slightly and pass through a sieve to remove all solid objects.
Return liquid to rinsed-out pan. Add the milk and heat gently. Stir in the Stilton until melted.
Add seasoning and Double Devon Cream.
Do not let the soup boil at this stage, or it will curdle.
Serve hot or chilled.
Serves 4-6 people.