1 Broccoli, 1 potato, 1/2 pint vegetable stock, 1 onion, 20g stilton, 50ml cream, 1 tbsp butter, nutmeg, black pepper.
Stilton is a little like marmite in that people often either love blue cheese or hate it. For those who are a little squeamish about strong, stinky cheese - adding it to soup is a great way to unlock the flavour without it being too intense. This creamy, filling soup has the perfect balance of tangy cheese and fresh broccoli.
1) Peel and finely dice the onion and sizzle in a pan for 8-10 minutes with a tablespoon of butter until completely soft.
2) Add half a pint of vegetable stock and half a finely diced potato. Simmer on the hob for 15 minutes and then add the broccoli florets.
3) After 5 minutes strain the broccoli, potatoes and onions and blend, adding the soup liquid a little at a time until pulsed smooth. Season with a litt nutmeg and black pepper and return to the hob.
4) Crumble a generous handful of stilton into the soup and a good glug of cream before serving.