Stilton and Broccoli Soup

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 1 large Yukon Gold potato
• 450 g Broccoli
• 750 ml Vegetable stock
• 120 ml Double cream
• 120 g Stilton cheese
• ½ tsp Black pepper
• 3 slices Crusty white bread

1. Peel and roughly chop the onion. Peel the potato and cut into small chunks so it cooks quickly. Cut the broccoli into florets and slice the stalk (peel any tough outer layer first).
2. Heat the olive oil in a saucepan over a medium heat, then add the onion and cook for 6 to 8 minutes until softened but not browned. Add the potato and stir for 1 minute.
3. Add the broccoli and vegetable stock, bring to a gentle simmer, then cook for 12 to 15 minutes until the potato and broccoli are very tender. Take the pan off the heat.
4. Blend the soup until completely smooth, then return to a low heat. Stir in the double cream and crumble in the Stilton cheese, warming gently for 2 to 3 minutes until melted; do not let it boil. Season with the black pepper.
5. Ladle into bowls and serve straight away with the crusty white bread on the side.

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