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Spinach and Stilton soup
Ingredients 1 bunch spring onions, chopped finely Melt a knob of butter in a pan. Add spring onions and cook for 2 to 3 minutes until softened. Add spinach and stock and simmer for 5 minutes. Pour into a blender, add soft cheese and process until smooth. Return to pan. Mix cornflour with 4 tbsp milk and add to pan with remaining milk and most of cheese. Heat for a few minutes, stirring, until thickened. Season with salt and pepper and cook for 2 more minutes. Serve hot or chilled, garnished with sour cream or yoghurt. |
