Bite Me!

This week, I have been mostly eating... broccoli and blue cheese soup! It's a classic, and great for using up those skanky old bits of stilton that you don't want to waste but can't quite bring yourself to eat on crackers.

Ingredients

one head of broccoli, chopped

one large potato, peeled and chopped

one onion, roughly chopped

a large chunk of blue cheese (stilton, blue danish or roquefort are best)

olive oil

vegetable stock

Method

Gently fry the onion in the olive oil until transparent but not brown.  Add the potato, broccoli and stock and simmer until the vegetables are soft.  Liquefy and add the blue cheese, chopped into small pieces.  Warm gently until the cheese has melted.  You can add cream to this if you want it even richer, but often the cheese is enough!