Stilton Soup
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Instructions
In a large pan over a medium heat, melt the butter and cook the onion for about 5-7minutes, until soft and golden. Sprinkle over the flour and cook for a minute or two, stirring frequently. Add the lemon zest and stock to the pan and bring to the boil.
Either chop the cheese or crumble it with the fingers. Stir it into the pan, turn down the heat and simmer for about 3 minutes until it is melted. Remove the pan from the heat and, if you like your soup really smooth, put it it in a food processor and whizz until smooth.
Season with plenty of black pepper but, depending on the cheese, go easy on the salt. Serve with a swirl of cream, if wished, and sprinkle with chives.
