A warm hearty soup now its getting a tad colder!
Blue Cheese Soup
1 litre chicken stock (2 cubes)
180g British Blue Sheep Cheese
1 large onion
4 sticks celery
45g plain flour
Little olive oil
Fresh thyme to taste
Finely slice the onion and soften in butter and oil. Add chopped celery and sauté a little more. Add flour and mix well, add stock with the thyme, salt and pepper.
Simmer for 15 minutes, then add cheese broken up into small pieces. Simmer a further 5 minutes and liquidise Serve with toast.