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Stilton soup

1/2 a head of celery
175gm stilton cheese
1 medium onion
40gm butter
45ml flour
300ml milk
600ml chicken stock
salt and pepper

Melt butter add celery (finely chopped) and chopped onion. Cook
gently for about 5 minutes until softened but not coloured. Stir
in flour and cook gently for 1 minute.

remove from heat and add milk and stock. Bring to boil, cover ane
simmer for for about 15 mins or until celery is tender. Add crumbled
stilton stir until melted. Season to taste, reheat gently.

The soup may be put through a processor to create a smoother soup
if desired.

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