Place broccoli pieces into a glass bowl and pour over vegetable stock.
Cover with cling film and microwave on full power for four minutes until tender.
Heat a frying pan and cook spring onions in butter for one minute.
Blend broccoli, stock, spring onions, 50g Stilton, and cream in a food processor until smooth.
Transfer the mixture to a pan and bring gently to a simmer.
Toast the French bread under a grill until golden-brown on both sides.
Top bread with remaining Stilton slices and grill until bubbling.
Season the soup with salt, pepper, and nutmeg.
Pour soup into four warm bowls and top each with a crouton.