Cream of Broccoli and Stilton Soup

Ingredients

• 600 g broccoli
• 120 g Stilton cheese
• 1 onion
• 2 clove garlic cloves
• 900 ml vegetable stock
• 100 ml double cream
• 30 g butter
• 150 ml whole milk

Method

1. 1

   Melt the butter in a large saucepan over a medium heat. Dice the onion and cook for 6 minutes until softened. Add the crushed garlic and cook for 1 minute.

2. 2

   Cut the broccoli into florets, roughly chop the stalk and add everything to the pan. Pour over the stock and milk, season lightly (the Stilton is salty) and bring to a simmer.

3. 3

   Cook for 12–15 minutes until the broccoli is completely tender.

4. 4

   Remove from the heat and blitz until smooth with a stick blender. Stir in the double cream.

5. 5

   Crumble in most of the Stilton and stir until melted into the soup. Warm through gently over a low heat — do not boil.

6. 6

   Taste and adjust the seasoning. Ladle into bowls and crumble the remaining Stilton over the top to serve.