Stilton Soup with Parmesan Croutons

For the soup:

• 4 oz Stilton cheese, crumbled
• 2 oz butter
• 1 onion, finely chopped
• 1 leek, cleaned and chopped
• 1 large potato, diced small
• 1 heaped tbsp plain flour
• 3/5 cup dry cider
• 2 1/2 cup chicken giblet stock
• 1 1/4 cup milk
• 1 tsp double cream
• salt and freshly milled black pepper

For the croutons:

• 1/4 cup freshly grated Parmesan cheese
• 8 oz stale bread, cut into small cubes
• 4 tbsp oil

Directions:

1. Preheat your oven to 350 degrees. Meanwhile, put the bread cubes in a large bowl with the oil and toss until all the cubes have plenty of oil on them. Add the Parmesan and toss some more, until all the bread cubes are coated.
2. Spread the cubes out evenly on a baking sheet and bake for 10 minutes or until they start to turn golden. Keep an eye on them because they will very quickly go from perfect to burned. Remove from the oven and set aside.
3. Melt the butter over medium heat, then add the vegetables and a pinch of salt. Cover, reduce heat to low and cook for 5 to 10 minutes or until soft.
4. Stir in the flour, whisking until smooth. Keep whisking and gradually add the cider. Then add the stock and bring just to a boil. Reduce heat, cover and let simmer for a half hour.
5. Add the milk and the crumbled Stilton and heat until the soup is just about to boil. Adjust seasonings and add the cream.
6. Transfer the soup in batches to a blender and puree. Serve with the croutons.