Broccoli and Stilton soup with Stilton croûtons

Ingredients:

350g/12oz broccoli, florets and stalks cut into small pieces

400ml/14fl oz vegetable stock

25g/1oz butter

4 spring onions, finely sliced

50g/1¾oz Stilton, crumbled, or to taste

100ml/3½fl oz double cream

salt and freshly ground black pepper

pinch freshly grated nutmeg

For the croûtons

4 slices French bread

100g/3½oz Stilton, sliced

Method:

For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.
Cover the bowl with cling film and place in the microwave. Cook on full power for four 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.
Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth.
Transfer the blended mixture to a pan and bring gently to a simmer.
Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side.
Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling.
Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.
Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve.