Stilton and Watercress Soup

Light and pretty with a nice peppery taste. By Joanna Farrow.

• Ready In: 13 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 cups  chicken stock or 2 1⁄2 cups  vegetable stock
• 8  ounces watercress
• 5  ounces Stilton cheese or 5  ounces  other blue cheese
• 2⁄3 cup  light cream

Directions

1. Pour the stock and bring almost to a boil.
2. Remove tough stems and stalks from the watercress, and discard.
3. Add cress to stock, and simmer for 2-3 minutes or until tender.
4. Crumble the cheese into the pan and simmer for 1 minute--until cheese has begun to melt.
5. Process the soup, in batches if necessary, until smooth.
6. Return soup to pan, and stir in the cream.
7. Check seasoning, to see if salt is needed.
8. Heat the soup, but do not boil.