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