Cut the broccoli head into small florets and chop the stalks into small cubes.
Dissolve the stock cube in 1 l of boiling water.
Crumble the cheese.
Heat up the oil in the pot and fry the onion until soft.
When the onion starts browning add the finely chopped ginger, garlic and broccoli stalks and fry for another minute.
Pour in the stock and boil on medium heat for 5 minutes.
Add the remaining broccoli florets into the boiling soup and cook for 3 more minutes. (I always make sure not to overcook the broccoli as it loses its nice fresh green colour and become too mushy.
Turn the heat down a bit and stir in stilton and nutmeg. Stir for a minute to help the cheese dissolve.
Blend the soup in the stand mixer or use a hand blender.
Once the soup is smooth I put it back to a gentle heat and season with salt if needed. (Don’t season with salt until the soup is blended. It’s easy to over season the soup as stilton releases lots of salt.)
Decorate with fried softened onion, a pinch of ground pepper and crumble some cheese over the top.