{Broccoli and Stilton Cheese Soup}

I use frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. In fact, this is better when made with frozen, and certainly more convenient for an impromptu standby.

Serves: 4 as a main, 8 as a starter

Ingredients

3 tablespoons garlic infused olive oil
6 spring onions (finely chopped)
2 teaspoons dried thyme
1 kilogram frozen broccoli
1250 millilitres hot vegetable stock (from concentrate or cube)
200 grams crumbled or chopped stilton cheese
freshly ground black pepper
1 long fresh red chilli pepper (deseeded & finely chopped (optional))

Method

Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.
Scatter with a confetti of red chilli dice on serving, if you feel like it.