Categories: October, soup

Ingredients

• 30g unsalted butter
• 4 leeks, white part only, washed and finely sliced
• 4 celery stalks, finely sliced
• 1 tbsp plain flour
• 1 litre chicken or vegetable stock, hot
• 100g Stilton, crumbled
• sweet paprika, to sprinkle

Directions

1. Melt the butter in a large, heavy-based saucepan over a medium-low heat. Add the leeks and celery and cook for 10-15 minutes, stirring, until softened. Add the flour, cook for 1 minute, then gradually add the stock. Bring to the boil, reduce the heat slightly and simmer for 30 minutes, or until the vegetables are soft. Remove from the heat.

2. Stir in the Stilton, then season to taste. Cool slightly then, in batches, whizz in a blender. Return to a clean pan and reheat gently. Divide between 6 small bowls or coffee cups, sprinkle with paprika and serve with toast soldiers.

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