1 large onion, finely chopped 2 lb/900g broccoli, chopped (keep florets and stalks separate) generous grating of fresh nutmeg of 1/4 tsp ground nutmeg 2 oz/50g butter 1 3/4 pints/1 litre vegetable or chicken stock 1 pint/600 ml full-fat milk 4 oz/100g medium-soft goat's cheese*, chopped (rind and all) croutons, to serve (optional)
Melt the butter in a large saucepan, add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.
Take out about 4 ladlefuls of broccoli, then puree the rest in the pan with a stick blender until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days, or you can cool it and freeze for up to 2 months).
To serve, reheat if necessary and scatter with the goat's cheese - and croutons if using.
* If you don't like goat's cheese, try brie instead.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!