1 Large head of Broccoli
1 Onion
1 Large Onion
100g Stilton or other Blue Cheese
1ltr vegetable stock
1tsp Olive oil
Salt and Pepper
Peel and roughly chop the onion then cook in the olive oil for 5 minutes until soft.
Peel and potato and cut into even size cubes then add to the pan with the onion.
Add the vegetable stock and bring the pan to a simmer and allow to cook for 10 minutes.
Wash and chop the Broccoli and add to the pan and simmer for 5 more minutes.
Crumble the cheese into the pan but keep some to garnish the soup.
Blend the soup until smooth, season with salt and pepper.
Serve garnished with the remaining cheese and crusty bread.
