Stilton Soup

• 4 tablespoons butter
• 4 tablespoons flour
• 3 to 3 1/2 ounces yellow onions, minced
• 3 to 4 ounces fennel bulb, minced
• 2 cups milk
• 8 ounces Stilton cheese, shredded or cubed

1. In a large pot melt the butter and add the minced fennel and onion and saute until just translucent in color.
2. Add the flour and stir for a couple of minutes until the flour and butter are incorporated.
3. Add the milk and whisk until the mixture thickens. If it becomes too thick, add more milk.
4. When the mixture is the desired thickness, pour it all into a blender and whirl away until it becomes very smooth. Then pour it back into the pot.
5. Add the cheese and stir until the soup is very smooth.
6. Ladle into soup bowls and garnish with grapes, chives , grated pepper and a little more cheese or all of these if you wish.

butter, flour, yellow onions, fennel bulb, milk, cheese

Taken from food52.com/recipes/18415-stilton-soup (may not work)