> The Harrod's cookbook has an excellent Stilton soup recipe.
> If anyone's interested I'll dredge it up.
>
> Steve

That's one of my favorite soup recipes and I have it on hand at all times
<g>!

Name: Cream of Stilton Soup

Serves: 4

Key Ingredient: cheese

Preparation: simmer

Cuisine: British

Source: Harrod's Cookery Cookbook

Ingredients: 1 1/4 cups milk

1 bay leaf

1/4 cup sliced onion

2 tablespoons butter

2 tablespoons flour

2 cups chicken stock

4 ounces Stilton cheese, crumbled

salt and pepper

Instructions: Bring the milk, bay leaf and onion to the boil. Remove from
the heat, cover and leave to infuse for 10 minutes. Strain.

Melt the butter in a large saucepan, stir in the flour and cook, stirring,
for one minute. Remove the pan from the heat and gradually pour in the milk,
stirring constantly. Return the pan to the heat and cook, stirring, for one
minute, then add the stock. Bring the soup to the boil, then let it simmer
for five minutes.

Remove the pan from the heat and immediately add the cheese. Stir until the
cheese melts, then season with pepper and salt if necessary. Serve hot with
crusty bread.