Purple sprouting broccoli and Stilton soup

Although the purple colour is lost, the sweet and nutty flavour tastes even better in soup than regular green. Serves 4

INGREDIENTS

1 medium onion, diced 2 sticks celery, finely sliced 1-2 tablespoons oil 1 large potato peeled and diced 1 litre (1¾ pints) hot veg stock 250g (9oz) purple sprouting broccoli, stalks and heads 100g (3½oz) Stilton, grated Good grating of nutmeg Good grinding of black pepper and shake of ground white pepper 3-4 tablespoons of double cream (optional)

METHOD

Fry onions, celery and potatoes gently in oil in a large, deep pan until onions and celery are soft and potato softening. Add stock and bring almost to the boil, then simmer for 15-20 minutes, until potato is almost tender. Add broccoli stalks and continue to cook for 5 minutes or until stalks are almost tender. Add broccoli heads and cook for 2-3 minutes more. Transfer vegetables to blender or food processor with a few spoons of cooking water and whiz until smooth. Blend in remaining cooking water and return to washed pan. Stir in Stilton. Season with nutmeg and pepper. Add cream if using. Heat through until piping hot. Serve with some crusty bread.