Ingredients
1/3 onion, chopped
1 clove of garlic, crushed
4 baby leeks, chopped
1 tbsp olive oil
25g/1oz stilton
300ml/½ pint vegetable stock
handful fresh chervil, chopped

Method
1. Preheat large saucepan.
2. Heat olive oil.
3. Add onion and leeks and fry until soft.
5. Pour in stock. Bring to the boil then simmer for 10-12 minutes.
6. Add the stilton and stir until melted.
7. Place soup in food processor and blitz until smooth.
8. Ladle in two soup bowls and top with chervil.