Spinach and Blue Cheese Soup

Ingredients

Serves 2

2 tbsp olive oil
50g butter
1onion, chopped finely
1 clove garlic, sliced
100g Caws Cenarth Perl Las cheese
600ml vegetable stock
100g spinach leaves
2 tbsp chopped chives

Method

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.