Broccoli and Roquefort soup (starter)

Soups are a favourite here at the chalet and ideal for winter holidays, as they are quick to warm you from the inside on cold winter nights. In this case the Roquefort (which in France has a stronger flavour) helps create a unique yet healthy starter.

100g butter
1 1/2 large heads (bunch) of broccoli
2 pints chicken or gammon stock (or veg stock for vegetarians)
150g of creme fraiche
100g roquefort, crumbled (50 g for the soup and 50g for the garnish)
good sized pinches of salt and pepper

Melt the butter in a large saucepan, cut the spears off the broccoli and chop the stalk. You don't need all of it - in fact it is better to leave the very bottom of the stalk out as this is often tough.
Cover the pan and sweat the broccoli on a low heat (1-2) for 15-20 minutes, stirring it occasionally. If it appears to be too dry when stirring add a bit of the stock to moisten the pan. After 15-20 mins add the remaining stock, salt and pepper and let the pan simmer for about an hour. If you haven't made your stock, then you can use stock cubes, about 4 (a mixture of veg and chicken).
Puree the contents with a hand blender in the pot whilst hot, but off the heat. You can use a food processor if you haven't got one. This will have cooled the soup down and you can add the creme faiche and more salt and pepper if need. It depends how salty your stock was. Return it to a very low heat and mix thoroughly. Once dissolved turn off the heat if you are not ready to serve straight away.
1/4 an hour before serving the soup, heat it up (3-4) and crumble the Roquefort into the soup. Stir the soup until the cheese melts and soup thickens slightly. Don't let the soup boil. Garnish soup with the remaining crumbled Roquefort. It should make 4 to 6 servings.