Tom Aikens’ Broccoli and Blue Stilton Soup

Ingredients Serves 4 as a starter

  • 400g broccoli florets and stalks cut in to small pieces
  • 500ml white chicken stock or water simmering
  • 50g butter
  • 1 onion thinly sliced
  • 6 spring onions thinly sliced
  • 4 garlic cloves finely chopped
  • 100g Blue Stilton
  • 100g double cream
  • 2g salt
  • 12 turns of freshly ground black pepper
  • 1 pinch freshly ground nutmeg