Gwyneth's Broccoli & Cheese Soup

Ingredients

• 0.3 tsp pepper black freshly ground
• 2 large stalks broccoli cut into small florets
• 0.5 tsp coarse salt 
• 2 tbsp olive oil extra virgin 
• 2 cloves garlic peeled thinly sliced
• 1  onion diced peeled
• 40 g rocket (or watercress)
• 30 g strong assertive stilton grated crumbled for the adults or cheddar for the kids
• 1 liter vegetable stock 

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the garlic and onion and saute for just a minute, or until fragrant.
3. Add the broccoli and cook for 4 minutes, or until bright green.
4. Add the stock, salt & pepper, bring to the boil, lower the heat and cover. Cook for 8 minutes, or until the broccoli is just tender.
5. Pour the soup into a blender and puree with the rocket until quite smooth. Be very careful when blending hot liquids. Start slowly and work in batches is necessary.
6. Pour the soup back into the pan, stir in 30g of the cheese, taste and add more if you'd like.
7. Serve with black pepper and a drizzle of your best olive oil.