Method

1. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.
2. Cover with cling film and place in the microwave. Cook on full power for four minutes until tender.
3. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.
4. Place the cooked broccoli and stock into a blender. Add the cooked spring onions, Stilton and cream and blend until smooth.
5. Transfer into a pan and bring gently to a simmer.
6. For the croutons, toast the French bread under a grill until just golden on each side.
7. Top with the slices of Stilton and return to the grill until golden and bubbling.
8. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.
9. Divide the soup between four warm bowls and top each with a Stilton crouton. Serve.