1 large onion

2 cloves of garlic

2oz butter

2 tblspns plain flour

1.5 pints chicken stock

Salt and black pepper

12oz broccoli

2 tblsps creme fraiche

4oz stilton (adjust to taste)

Optional - celery

Fry the onion and garlic in the butter, when they have softened up put in the plain flour. When that has been absorbed add the chicken stock.

The broccoli should be pre-cooked and then added with salt and pepper. At this stage some pre-cooked celery could be added (about 6oz or to taste).

Cook for a further 20 minutes and then allow to cool. Liquidise and reheat adding the creme fraiche and stilton and let simmer for 30 minutes. Ready to serve.