Chop the stemmy parts of the broccoli into small cubes. Heat the olive oil in a large lidded pot over medium heat and add the onions and broccoli cubes.  Sautée, stirring constantly, till the onion starts to turn translucent – but do not let it turn brown.

Add enough water to just about cover the broccoli and lower to a simmer.  Simmer with the lid closed for about 10 mins.

In the meantime, chop the rest of broccoli into small florets - reserve one or two for garnish.  After about 10 mins of simmering, add the florets to the stems in the pot and add enough hot water so that the florets are about two-thirds covered in water. Replace lid and simmer for another 10 mins or until the broccoli is soft enough to mash with a fork.

Remove from the heat and use a stick blender to purée the broccoli together with the remaining cooking water. Stir the stock and cream into the broccoli purée and return the pot to medium low heat. Add the crumbled Stilton in batches, stirring as you go to help the chunks melt. Keep the soup just below a simmer, rather than letting it boil.

When all the cheese has been added and the soup is hot through, add black pepper to taste.  Adding salt is optional – taste the soup first as both the stock and the cheese are salty.

To serve, ladle into bowls and top each with some finely chopped raw broccoli florets (they give a lovely crunch!) and more crumbled Stilton.