Celery and Stilton soup

A very strongly flavoured soup.
Originally from: my mother
Serves 4
Matt Bishop

1 oz butter or margarine
4 celery sticks, trimmed and finely chopped
2 level tbsp plain flour
10 fl oz milk
20 fl oz chicken stock
8 oz Stilton cheese, crumbled
salt and pepper
Melt butter and gently saute celery until it begins to soften. Stir in the flour, and then gradually stir in the milk and stock. Cook until celery is tender, stirring occasionally. Gradually add the Stilton and stir until blended. Season to taste (you won't need much salt, since Stilton is salty).

Heat thoroughly and serve with warm rolls.

From the Dinner Co-op