Step 1

Cut the leeks into four lengthways and shred finely.

Step 2

Wash and drain thoroughly.

Step 3

Measure the milk into a small saucepan heat until hand hot on the simmering plate then add the bay leaves and a grating of nutmeg.

Step 4

Cover the pan and leave to infuse on the floor of the simmering oven for 20 minutes or so.

Step 5

Melt the butter in a pan on the boiling plate add the flour and cook for a few moments.

Step 6

Add the strained hot milk stirring well then add the stock.

Step 7

Stir in the leeks season (using very little salt because of the salty cheese) and bring to the boil.

Step 8

Transfer to the simmering plate and simmer for a few minutes.

Step 9

Add the cheese and stir well.

Step 10

Cover and transfer to the floor of the simmering oven for 15 minutes: the cheese should be Inched and the leeks tender.

Step 11

Check the seasoning.

Step 12

1f a little too thick thin down with milk or stock.

Step 13

Serve with a little added single cream and garnish with freshly chopped parsley or chives.

Step 14

This a winter soup essentially. You will see that I suggest coarsely grating the stilton cheese. I find crumbling it unsatisfactory as it is sticky and gets under the nails. It is worth infusing the milk if you have time with the bay and nutmeg.

Step 15

Serves 6