1 x tbs Olive Oil
1 x Small knob of butter
2 x Shallots, finely chopped
1 x Head of Broccoli, picked and chopped
1 x Medium Potato, chopped into cubes
1/2 tsp Nutmeg
1 x Litre Vegetable Stock
Heat the oil and butter in a medium saucepan.
Add the shallots, stirring until softened.
Add the broccoli, potato and nutmeg, stir for a few minutes.
Pour in the stock and bring to the boil.
Cover with a lid and allow to simmer for 10 minutes.
Ladle half of the soup into the blender and blitz until smooth. Repeat with the other half.
Crumble in the stilton.
Season with lots of cracked black pepper and serve with delicious seeded bread.