- 140g/5oz swede, peeled and chopped
- 570ml/1pt chicken stock (vegetarians may substitute with vegetable stock)
- 55g/2oz Stilton
- salt and freshly ground black pepper
- 2 slices ciabatta, griddled
- 55g/2oz Stilton
- 1tbsp olive oil, to serve
- Preheat the grill to its highest setting.
- Bring a pan of water to the boil and cook the swede for 10-15 minutes, or until very tender.
- Drain the swede and return to the heat. Add the hot chicken stock to the pan and bring to the boil. Reduce the heat to a simmer.
- Add the Stilton and season, to taste, with salt and black pepper.
- Use a hand blender to blend the mixture until smooth and place into a bowl.
- For the croutons, crumble the Stilton onto the toasted ciabatta and place on top of the soup. Place under the grill for three minutes or until the Stilton has melted.
- Remove from the grill and drizzle with olive oil, to serve.