Turkey Leek and Stilton Soup

1. Acquire as much leftover sliced turkey as physically possible.
2. For each 325g (11oz) of turkey you will need:
   • 4 tbsp butter
   • 1 large onion, chopped
   • 1 leek leek, trimmed and sliced
   • 600ml (1pt) chicken stock
   • 150g (5.5oz) Stilton
   • 150ml (5fl oz) double cream
   • 1 tbsp chopped fresh tarragon
3. Melt the butter in a large pan and cook the onion for 4 mins until slightly softened
4. Add the leek and cook for a further 3 mins
5. Add the stock and turkey and bring to the boil, then reduce the heat and simmer for 15 mins
6. Remove from the heat and leave to cool
7. Blend coarsely with a stick blender (or remove half and blend in a food processor and return to the pan
8. Add the Stilton, cream and tarragon, season to taste and reheat gently
9. Serve garnished with tarragon leaves and croutons