- ½ red onion, chopped
- 1 garlic clove, chopped
- 100g/3½oz lamb trimmings
- ½ sweet potato, finely chopped
- 2 tbsp port
- 150ml/5fl oz vegetable stock
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
- 100g/3½oz bread, cut onto cubes
- 1 tbsp olive oil
- 80g/3oz Stilton
- Preheat the grill to its highest setting.
- Heat the oil in a frying pan and add the onion and garlic. Fry for two minutes until softened.
- Add the lamb trimmings and fry until browned all over.
- Add the sweet potato, port and stock, bring to the boil and cook for ten minutes, or until the sweet potato is soft. Season, to taste, with salt and freshly ground black pepper and add the parsley.
- Meanwhile, for the croûtons, place the bread onto a baking tray and drizzle with the olive oil. Place under the grill to lightly toast.
- Sprinkle the toast with the cheese and return to the grill until the cheese has melted.
- Serve the soup in a bowl with the cheesy croûtons sprinkled over.