Broccolli, stilton and bacon soup

85g/3oz butter
1 large onion
2 large heads broccoli, cut into florets
550g/1 1/4lb potatoes, peeled and diced
1.5 litres/2 3/4 pints of stock
200g/7oz rindless smoked streaky bacon rashers oil, for frying
3 slices white bread, cut into 1cm/ 1/2in cubes
125g/4oz blue Stilton, crumbled
chopped fresh flatleaf parsley, to garnish

What to do: Melt the butter in a large pan and cook the onion, broccoli and potatoes for 5 minutes, stirring occasionally. Dissolve the stock cubes in the water and pour over the vegetables. Bring to the boil, cover and simmer for 12-15 minutes until the potatoes are tender, stirring occasionally.

Grill the bacon until crisp; slice thickly. Fry the bread in the oil until golden; drain.
Cool the soup slightly, then blend until smooth; season.

Reheat if necessary. Spoon into bowls, stir in the Stilton.
Sprinkle with bacon, croutons and parsley.