Fresh Leek Soup with Stilton

15ml/1tbsp olive or corn oil

1 large onion, peeled and chopped

675g/1½lb leeks, sliced

15ml/1tbsp plain flour

900ml/1½pt vegetable or chicken stock

45ml/3tbsp dry white wine

50g/2oz blue stilton cheese, crumbled

150ml/¼pt semi-skimmed milk

salt and freshly ground black pepper

Heat the oil in a heavy-based pan and add the onion and leeks.  Cook for 5 minutes until softened, but not coloured.  Stir in the flour and cook for 1 minute.  Remove the pan from the heat and gradually stir in the stock, wine and seasoning.  Return the pan to the heat and bring to the boil, stirring constantly.  Reduce the heat and simmer gently, uncovered for 20-30 minutes.

Process in a food processor or liquidiser until smooth.  Return to the rinsed-out pan and add the stilton and milk.  Heat gently, stirring constantly, until melted.  Season to taste.  Serve hot with a wholemeal or granary roll. 

Serves 4-6

  

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