Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned.
Stir in the flour and cook for 1 minute. Remove from heat. Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.
Do not allow soup to boil at this point, it will curdle.
To serve, garnish with croutons.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of William Broderick, Port Charlotte Hotel, Scotland