Step 1

Place a Dutch oven or large saucepan on a medium heat and add the butter.

Step 2

Add the onion when the butter starts to sizzle and sauté the onions for a few minutes until translucent.

Step 3

Add the broccoli florets and stalks to the pan, pour on the stock and simmer for 20 minutes until the broccoli pieces are tender and you can easily get a fork through them.

Step 4

Remove from the heat and blitz with a hand or countertop blender until smooth.

Step 5

Return the blended soup to the pan (if you need to), place on a low heat and add the Stilton, salt and black pepper. (Note 5)

Step 6

Once the Stilton has melted serve immediately topped with extra crumbled Stilton pieces (optional) or leave to cool to enjoy later. (Note 6)