A good creamy Stilton and plenty of peppery watercress bring maximum flavour to this rich, smooth soup, which is superlative in small portions. Rocket (arugula) can be used as an alternative to watercress – both leaves are an excellent source of iron. When choosing any salad leaves look for crisp, fresh leaves and reject any wilted or discoloured greens.
Serves four to six
600ml/1 pint/2 1/2cups chicken or vegetable stock
150g/5oz Stilton or other blue cheese
150ml/1/4 pint/2/3cup single (light) cream
1. Pour the stock into a pan and bring almost to the boil. Remove and discard any very large stalks from the watercress. Add the watercress to the pan and simmer gently for 2-3 minutes, until tender.
2. Crumble the cheese into the pan and simmer for 1 minute more, until the cheese has started to melt. Process the soup in a blender or food processer, in batches if batches if necessary, until very smooth, return the soup to the pan.
3. Stir in the cream and check the check the seasoning. The soup will probably not need any extra salt, as the blue cheese is already quite salty. Heat the soup gently, without boiling, then ladle it into warm bowls.