1 litre turkey, chicken or vegetable stock (veg stock only if guests are vegetarian or vegan)
300g broccoli, roughly chopped
100g of Stilton, Roquefort or other blue cheese
pinch of nutmeg
Chopped chives to serve
Warm crusty bread
Cook the onion and celery in 1 tablespoon olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green.
Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup in a blender.
Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread.