1 piece celery
1 broccoli
1 pint chicken stock
2 ounces of Stilton cheese
salt and pepper to taste
1/2 pint double (or heavy) cream

in a food processor or blender, purée vegetables and stock together; add cream and Stilton. Blend for a further 2 mins until a thick, creamy consistency is achieved.

Add salt and peper to taste.

Serve with a crusty bread roll.

Submitted by: Gemx