I found this recipe on a notepad to my stepfather.
3rd October, 1985
From: Malcolm Oliver
To: A. Chilvers
Alan, At this rendez-vous, I promised to let Joan have a recipe for Stilton Soup. Personally, I prefer a little more Stilton – say 6 oz.
I hope you enjoy it.
50 g (2 oz.) English butter
1 onion, skinned and finely chopped
2 celerey sticks, cleaned and sliced
40 g (1 1/2 oz.) flour
45 ml (3 tbsp) dry white wine
300 ml (1/2 pint) milk
1. Melt butter in a saucepan, add the vegetables, and fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Remove from heat, stir in the wine and stock, and simmer 30 minutes.
2. Add the milk and the cheeses, stirring.
3. Rub through a sieve or puree in a blender and reheat without boiling. Serve with garnished croutons.
Serve 4 – 6