Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove
• chopped
• ½ large onion
• chopped
• 170g/6oz broccoli
• florets and stem
• chopped
• 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
• salt and freshly ground black pepper
• 1 free-range egg yolk
• 3 tbsp double cream
• 55g/2oz Stilton

Directions

• Heat the oil and butter in a saucepan.
• Add the garlic and onion and sauté for 2-3 minutes
• or until soft.
• Add the broccoli and cook for 1-2 minutes.
• Add the hot chicken stock. Bring to the boil then simmer for 4-5 minutes
• or until the broccoli is tender.
• Pour the soup into a blender or food processor and mix until smooth. Season with salt and freshly ground black pepper.
• Place the egg yolk and cream into a bowl.
• Add the hot soup and stir until the soup thickens slightly.
• Crumble over the Stilton and serve hot.