Cover pot and simmer gently until soft.
Blend in a blender, return to the pan, add the cream and grated
cheese, heat gently to melt the cheese. If you are using stock cubes to
make your stock, add the cheese little by little and taste.
Stilton/Blue Cheese is quite salty in itself, so you might not need
quite so much as I used. You can of course omit the cheese altogether.
Reprinted with the permission of Sous Chef. To visit Sous Chefs blog click here.
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