BROCCOLI AND STILTON SOUP
Steps:
- Melt the butter in a large saucepan on a medium heat and add the onion and celery. Lower heat and sauté till soft but not coloured (add a little water if it looks like they'll stick). Add the broccoli, potato and stock; season. Bring to the boil, cover, lower heat and simmer until veg are tender, about 15 minutes. Rip the ciabatta into chunks and toss with the walnuts, a splash of olive oil, the paprika, salt and pepper. Toast in a frying pan, shaking regularly, till golden. Transfer to a plate and toast the seeds in the same pan. When nutty, combine with the bread. When the soup is cooked, crumble in half the stilton and blitz with a hand blender till smooth. Stir in the crème fraîche and crumble in the remaining stilton. Check the seasoning, adding the sherry, if you like. Ladle into bowls, then sprinkle with the nutty topping
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