Ingredients:
In a large pan melt the butter and then add the flour to make a roux. I usually
use a whisk for this. Cook for
a couple of minutes until a straw colour, stirring all the time to prevent
burning. I know you are supposed to have equal amounts of butter and flour for
a roux but I just tried that and it turned out a bit thick. Now add the chicken
stock and whisk the mixture to get any lumps out. When smooth bring the mixture
up to a simmer.
In another pan (while the other one is coming up to the simmer) heat the cream
gently to a simmer. Chop up the stilton and add it to the cream. Keep the gentle
heat on until the cheese is melted into the cream. Now pour the cream and cheese
mixture into the stock and roux mixture. You have your soup.
Cut the bacon into small pieces and fry into crisp. You make need a little oil for this.
To serve put some of the crisp bacon bits in the bottom of the bowl and ladle the soup in covering the bacon. Enjoy.
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