Stilton Soup with Parmesan Croutons recipe | Delia Smith

Ingredients

• 4 oz (110 g) Stilton cheese, crumbled
• 1 onion, peeled and finely chopped
• 1 leek, cleaned and chopped
• 2 oz (50 g) butter
• 1 large potato, diced small
• 1 heaped tablespoon plain flour
• 5 fl oz (150 ml) dry cider
• 1 pint (570 ml) hot stock made with Marigold Swiss vegetable bouillon powder
• 10 fl oz (275 ml) milk
• 1 tablespoon double cream
• salt and freshly milled black pepper
• 50g bread cubed
• 4 tablespoons olive oil
• 1 dessertspoon freshly grated Parmesan (Parmigiano Reggiano) See recipe introduction