Today we had Stilton soup with the leftovers from Christmas.

• 30 g butter or margarine
• 4 celery sticks, trimmed and finely chopped
• 200 g. celeriac, cubed
• 1/2 - 1 leek, finely sliced
• 3 tbsp plain flour
• 2.5 dl milk
• 8 dl chicken stock
• 250 g. Stilton cheese, crumbled
• salt and pepper

Melt butter and gently saute celery, celeriac and leek until they begin to soften. Stir in the flour, and then gradually stir in the milk and stock. Cook until vegetables are tender, stirring occasionally. Gradually add the Stilton and stir until blended. Season to taste (you won't need any salt, since Stilton is salty).

Meanwhile, Matthew Fort suggests we eat at the Goring.