40g (1½ oz) butter or margarine
4 celery sticks, trimmed and chopped (cubes of 5 - 10 mm)
45 ml (3 tablespoons) flour
300 ml (½ pint) milk
600 ml (1 pint) chicken stock
165 g (6 oz) stilton cheese, crumbled.
- Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened but not coloured
- Stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk then the stock. Bring to boil, cover and simmer for about 15 minutes until the celery is tender
- Gradually add the stilton and stir in until melted.