Serves 4

Ingredients

• 55g/2oz butter
• 1 onion, finely chopped
• 2 sticks celery, finely chopped
• 40g/1.5oz flour
• 5 tablespoons white wine
• 840ml/30floz vegetable (or chicken, if non-vegetarian) stock
• 280ml/10floz milk
• 115g/4oz blue stilton cheese, crumbled
• 55g/2oz cheddar cheese, grated
• Salt and freshly milled black pepper
• 4 tablespoons double cream

Instructions

1. Melt the butter in a saucepan, add the onion and celery and fry gently for 5 minutes.
2. Stir in the flour and cook for a further minute.
3. Remove from the heat and stir in the wine and stock, mixing thoroughly.
4. Return to the heat and bring to the boil. Turn the heat down and simmer for 30 minutes.
5. Add the milk and cheese, stirring constantly.
6. Season and stir in the cream.
7. Liquidise the soup and then reheat it, without boiling, before serving.

Specific conditions:
Problems chewing or swallowing
Loss of weight/appetite

Nutritional information (approximate values per portion)
Energy: 530 kcal; Protein: 15g; Fat: 44g (of which saturates: 28g); Carbohydrate: 16g; Fibre: 1g.

Cancerbackup thanks the Oesophageal Patients Association for contributing this recipe.