Cream of broccoli and Stilton soup

This gently hued soup has a nicely balanced flavour, and the crunch of the almonds adds a delightful contrast.

SERVES 6

350g tender, green broccoli

50g butter

1 onion (100g), sliced into rings

100g potatoes, peeled and diced

1.5 litres water

100g Stilton or Fourme d’Ambert cheese, cut into small pieces

Juice of 1 lemon

Sea salt and freshly ground pepper

To finish

100g flaked almonds

150g whipping cream

Peel the broccoli stems and pick off a dozen very small florets, about 100g in total. Blanch these in boiling water for 30 seconds, then refresh and set aside. Roughly chop the rest of the broccoli.

Heat the butter in a flameproof casserole or pan over a medium heat. Add the onion and sweat for 2 minutes, then add the chopped broccoli and potatoes. Cook for 2–3 minutes, then pour in the water, season lightly with salt and cook at a low simmer for 30 minutes. Add the cheese and cook for 2–3 minutes.

Working in batches, process the soup in a blender for 2–3 minutes, then strain through a chinois into a clean pan; keep hot.

Just before serving, add the lemon juice to the soup and season with salt and pepper to taste. Lightly toast the flaked almonds and whip the cream until thick enough to hold a ribbon.

Divide the reserved blanched broccoli florets between warmed bowls or soup plates and pour on the hot soup. Spoon the lightly whipped cream on top of the soup and scatter over the toasted flaked almonds. Serve at once.