Asparagus and stilton soup

For the soup: place the broccoli and asparagus into a glass bowl, then pour over the vegetable stock. Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender.

Meanwhile, heat a frying pan until hot, add the butter and when it starts to bubble, throw in the spring onions and cook for one minute.

Transfer the cooked broccoli, stock and half the asparagus to a food processor. Add the fried spring onions, stilton and cream and blend until smooth.

Transfer the blended mixture to a pan and bring gently to a simmer. Add the remaining asparagus.

For the croutons: toast the French bread under a grill until golden-brown on each side. Top the bread with the slices of cheese and return to the grill until golden-brown and bubbling.

Season the soup with salt, freshly ground black pepper and a pinch of nutmeg. Divide itequally among four warm bowls and top each with a stilton croûton. You could serve the crouton whole or cut into cubes.

Recipe supplied by Tuxford & Tebbutt