Broccoli-Stilton Soup

• 2 Tbsp. butter
• 1 shallots, finely chopped
• 2 cups chicken or vegetable stock
• 1.5 cups milk
• 12 oz. broccoli
• 4 oz. stilton, crumbled
• Nutmeg, to garnish

Melt the butter in a large saucepan over a medium-low heat and add the shallots. Fry gently until soft and golden.

Meanwhile, cut the broccoli stalks into smallish chunks, then add to the pan with the softened shallots, fry for a minute, then pour in the stock and milk. Bring to a simmer, then cook until the chunks of stalk are beginning to soften (how long will depend on the size). Meanwhile, cut the head into small individual florets.

Once the stalk is almost tender, add the florets to the pan along with most of the Stilton, keeping a little back for garnish. Stir well, bring to a simmer, cover then cook for about 5 minutes, until the cheese has melted and the florets are soft.

Allow the soup to cool slightly, then purée until smooth. Taste and season if necessary, then divide between bowls and top with the remaining cheese and a good grating of nutmeg.