Broccoli and Stilton Soup

Ingredients

• Broccoli 1 x large head (approx. 500g)
• Onion 1 x medium, chopped
• Garlic 2 x cloves, minced
• Vegetable stock 1 litre
• Milk 200ml
• Stilton cheese 100g, crumbled
• Butter 25g
• Salt to taste
• Black pepper freshly ground, to taste

Method

1. Melt the butter in a large saucepan or pot over a medium heat.
2. Add the chopped onion and cook for 5-7 minutes until softened and translucent, but not browned.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the broccoli florets and stalks, and pour in the vegetable stock. Bring to a simmer, then cover and cook for 15-20 minutes, or until the broccoli is very tender.
5. Remove from the heat. Use a stick blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a stand-up blender and blend until smooth, then return to the pan.
6. Stir in the milk and most of the crumbled Stilton cheese. Heat gently for a few minutes until the cheese has melted and the soup is heated through. Do not boil.
7. Season with salt and freshly ground black pepper to taste.
8. Ladle the soup into bowls and garnish with the remaining Stilton cheese.