2 tbsp oil
30g (1oz) butter
a head of broccoli, sliced
2 pints of chicken stock
150ml (5 floz) cream
60g (2oz) Cropwell Bishop Stilton
How to make it
Gently fry the onion in butter for few minutes. Add the leeks and broccoli and sweat for 5 mins. Add the stock and simmer until broccoli is cooked but still looking fresh and green.
Add cream and whizz in the blender until smooth. Return soup to the pan and gently crumble in the glorious Cropwell Bishop. Serve with a crusty baguette or farmhouse cobber.