Spinach and Blue Cheese Soup
2 tbsp olive oil
1onion, chopped finely
1 clove garlic, sliced
100g Caws Cenarth Perl Las cheese
600ml vegetable stock
100g spinach leaves
2 tbsp chopped chives
Heat the oil in a large pan and sauté the onion for 1-2 minutes until starting to soften.
Stir in the garlic and sauté for a further minute.
Break the stilton up with a fork and add to the pan with the vegetable stock.
Bring to the boil and simmer for 1-2 minutes.
Stir through the spinach leaves and chives, season with salt and pepper and serve.