Broccoli and Stilton Soup
12oz broccoli, florets and stalks cut into small pieces
14fl oz vegetable stock
1oz butter
4 spring onions (or half a small onion) finely sliced
2oz stilton, crumbled
4fl oz double cream
salt and freshly ground black pepper
pinch freshly grated nutmeg
For the croutons
4 slices French bread
4oz stilton, sliced
Cook the broccoli in the stock for 7 - 8 minutes or until tender. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.
Place the cooked broccoli and stock into a blender. Add the cooked spring onions, stilton and cream and blend until smooth. If you don't have a blender you can mash with a potato masher.
Transfer into a pan and bring gently to a simmer. Season with salt and pepper, and a pinch of nutmeg.
If serving with the croutons, toast the French bread until just golden on each side. Top with the slices of stilton and return to the grill until golden and bubbling. Serve on top of the soup.