2 tbspolive oil, plus extra for drizzling1onion, finely chopped1leek (white part only), thinly sliced1Desiree potato, cut into 5mm dice40 gmbutter, coarsely chopped1.5 litres (6 cups)vegetable or chicken stock1.2 kgbroccoli (about 2 small broccoli heads), cut into florets120 gm Stilton, coarsely crumbled1baguette, thinly sliced diagonallyTo serve:flat-leaf parsley leaves
Heat oil in a large saucepan over medium-high heat, add onion, leek, potato and butter and stir occasionally until starting to soften (4-5 minutes). Add stock, cover and simmer until potato is tender (6-8 minutes). Add broccoli and simmer until broccoli is just tender and bright green (2-3 minutes). Remove from heat, process with a hand-held blender until smooth, add half the Stilton, season to taste and keep hot.
Preheat a grill to high heat. Place baguette on baking trays, drizzle with olive oil, season to taste and grill, turning once, until golden (1-2 minutes), then spread with remaining Stilton. Serve hot with soup, drizzled with olive oil and scattered with parsley and freshly ground black pepper.