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Method Prep:15min › Cook:35min › Ready in:50min
Melt butter in a large saucepan over medium heat. Cook onion and celery; cover with lid and sweat, without browning, for 10 minutes. Stir in stock cubes and water; simmer for 20 minutes.
Puree and pass through a sieve if necessary to make it really smooth; return to the heat. Mix cornflour with 2 tablespoons cold water, then stir into soup; cook until thickened, about 5 minutes. Stir in Stilton cheese and cream; season with salt and pepper.
Lovely soup and really easy to make. The only thing I found was that the amount of cornflour was not enough to thicken the soup so I just added some more. Made this several times now and it is amazing that people that don't like celery and or Stilton still love the soup. Keeps well in the fridge for a day or two - 19 Jan 2016