BROCCOLI & STILTON SOUP

Perfect for using leftover Stilton cheese, this is an inexpensive winter lunch. You could swirl truffle oil on top to serve.

Serves 4-6

50g (2oz) butter

1 large onion, roughly chopped

350g (12oz) peeled potatoes, cut into 3cm (1¼in) cubes

1.5ltr (2½pt) chicken or vegetable stock 350g (12oz) broccoli, cut into small florets 100g (4oz) Stilton cheese, coarsely grated

Truffle oil, to serve (optional)

Crusty bread, to serve

Place the butter in a large saucepan over a high heat. Add the onion and fry for a few minutes, then stir in the potatoes and stock. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer for 15 minutes.

Add the broccoli, increase the heat and boil gently for about 5 minutes, or until the broccoli is just tender.

Remove from the heat and blend or whizz in a food processor until smooth.

Add the Stilton, return to the heat and stir until the cheese is just melted.

Sprinkle with black pepper and serve piping hot with truffle oil, if using, and some crusty bread.