Broccoli and Blue Cheese Soup

We've had quite a good crop of broccoli again this year, so instead of freezing today's picking I decided to make a soup for tomorrow's lunch.

BROCCOLI AND BLUE CHEESE SOUP

1 large onion , roughly chopped

olive oil
1 large potato , peeled and cubed
1 litre vegetable stock
1 head broccoli , about 300g, roughly chopped
blue cheese, such as Stilton or roquefort, about 100g, crumbled

Cook the onion in 1 tbsp olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender (about 10 minutes).


Add the broccoli and cook for 3-4 minutes until just tender but still bright green. Add half the cheese and whizz to a smooth soup in a blender. Season then serve with the rest of the cheese crumbled over.

Serve with crusty bread!