Broccoli and Stilton Soup
1 large head of Broccoli
3 small potatoes chopped into chunks
2 onions sliced
2 oz butter
2 vegetable stock cubes
2 pints hot water
4 ozs Stilton cheese crumbled
4 tbsps double cream
Melt the butter in a large pan and add the onions. Saute for five minutes with the lid on, not letting them brown. Add the chopped potatoes. Remove the stalks from the broccoli. Give the mixture a quick stir and then add the broccoli, stir again. Add the stock cubes and the hot water. Cook on a low heat for half an hour until everything is cooked through.
Blend the soup mixture and pour into another pan once blended. Place the pan on a low heat and add the cream and Stilton cheese, keep stirring until all the cheese has melted.
Season to taste with black pepper. I don't add any salt to this recipe as the cheese tends to give it quite an intense flavour.
Enjoy with buttered crusty bread on a cold Winter's evening.