- Slice the shallot and sweat down in the butter. Season with salt.
- Remove the florets from the stalk of broccoli and chop into very small pieces.
- Add the chicken stock to the shallots and bring to a rapid boil. Add the broccoli and cook until the broccoli has softened. Add the Stilton and the cream.
- Return to the boil then transfer to a blender and blitz until smooth. Season with salt and pepper to taste.
- Serve with crusty bread and a few extra chunks of cheese.