1 oz butter 3 medium onions (chopped) 2 Tbsp plain flour 1 Pint/600ml chicken or turkey stock 3 1/2ozs/100g stilton cheese
Cream and parsley for serving
Melt butter in a pan and add the onions, soften, without browning over a gentle heat. Take off the heat and stir in the flour. Gradually add the stock and bring up to the boil, stirring continuously. Cover and simmer gently for 30 minutes. Crumble the stilton into the soup and allow to melt. You can either swirl in the cream now and serve in a soup tureen, or ladle into soup bowls and swirl in the cream and a sprinkle of parsley individually.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!