Comforting broccoli, stilton and walnut soup

Heaven on a grizzly, drizzly day is a piping hot batch of Broccoli, Stilton and walnut soup. I’ve been craving this for ages, and with tired veg in the fridge that needed using up, it was calling me..

I fennel bulb, chopped
2 leeks chopped
Knob of butter
Salt and pepper
3 springs of fresh thyme
1.5 litres of chicken stock
Chunk of Stilton or blue cheese
2 large heads of broccoli, chopped into small pieces
Small handful of walnuts roughly chopped
Splash of cream if you have any.

Soften the fennel and leek with the butter, thyme and a good pinch of salt.

Add the stock and bring to the boil.
Tip in the broccoli, put a lid on the pan and cook for 4 minutes.
turn the head off and stir in the cheese until it has melted
Add the walnut, then liquidise the soup just until it has a smooth but still rustic texture.

Add a splash of cream and season to taste.

If you are reheating bring it up to temperature slowly and try not to boil it. Serve piping hot with lots of chunky bread for dipping.