White or wholewheat bread loaf cut into large bite sized cubes
1 clove garlic, finely minced
2 tbsp olive oil
For the garlic croutons:
Add one tablespoon of olive oil to a shallow frying pan over medium heat. Add the garlic and cook for around one minute, taking care that it doesn’t burn. Add the bread cubes and toast on each side until golden. Set aside.
For the soup:
Add one tablespoon olive oil to a large pan or casserole over medium high heat. Add the leek and cook until wilted, around 4-5 minutes. Add the stock and bring to the boil. Add the broccoli, turn down to a simmer and cover. Cook for around 10 minutes, or until broccoli is very tender. Using a stick blender, blend until smooth. Add the Stilton, season well and blend again. Serve piping hot with a drizzle of olive oil and top with the garlic croutons. Enjoy!