Broccoli and Stilton Soup

Directions

• Mise-en-Place
• Melt the butter in a large saucepan over a medium-low heat and add the onion.
• Sweat of the onion gently until soft and translucent.
• Meanwhile, remove the florets of broccoli from the stalks, peel and cut the stalks into smallish chunks, add to the softened onions, cook for a minute, then pour in the stock.
• For the Soup
• Bring to a simmer, and cook until the stalk is beginning to soften.
• Once the stalk is almost tender, add the florets to the pan along with the cream, crumble most of the Stilton into the soup, keeping some back for croutons,
• Stir well, bring to a simmer, cover and cook for about 5 minutes, until the cheese has melted and the florets are soft.
• Allow to cool slightly, then puree in a food processor or with a stick blender until smooth.
• Croutons and Service
• Cut 4 diagonal slices of the baguette about ½” thick and toast on both sides.
• Sprinkle the top of each with the remaining Stilton and replace under the grill to melt the cheese.
• Taste and season the soup if necessary, then divide between 4 bowls and sprinkle with grated nutmeg, top with a cheesy crouton and serve.