Broccoli and Creamy Blue Soup

600g broccoli, roughly chopped but keep some small florets in reserve

2 onions

1.3 litres of chicken stock

200g OTM Sheep blue cheese

Juice of 1 lemon

300mls cream

Salt & pepper to taste

Bring the stock to boil in a largish pan and add the broccoli and onion. Simmer for about 20 minutes.  Add the cheese and the lemon juice and continue simmering until the cheese has melted.  Remove from the heat.

Add the cream and blitz the soup in a blender until smooth.  Return it to the pan, with the reserved florets, and bring back to the boil.  Simmer for a further 5 minutes, then season with salt and black pepper.