Here two fine cheeses, Blue Stilton and English Cheddar, prove their versatility in this unusual and nourishing soup which gives a hearty welcome on a winter's evening.

Serves 4-6

50 g (2 oz) English butter

1 onion, skinned and finely chopped

2 celery sticks, cleaned and sliced

40 g (1 1/2 oz) flour

45 ml (3 tbsp) dry white wine

900 ml (1 1/2 pints) chicken stock

300 ml (1/2 pint) milk

100 g (14 oz) Blue Stilton cheese, crumbled

50 g (2 oz). English Cheddar cheese, grated

salt and freshly ground pepper

60 ml (4 tbsp) fresh double cream

croutons to garnish

1.  Melt the butter in a saucepan, add the vegetables, and fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Remove from the heat, stir in the wine and stock, return to the heat, bring to the boil, and simmer for 30 minutes.

2. Add the milk and cheeses, stirring constantly; season. Stir in the fresh cream.

3.  Rub through a sieve or puree in a blender and reheat without boiling. Serve garnished with croutons.