Ingredients

Steps

• Heat the olive oil and butter in a saucepan.
• Add the garlic and onion and sauté for 2-3 minutes until soft.
• Add the broccoli and cook for 1-2 minutes.
• Pour in 150ml of hot stock, bring to a boil, and simmer for 4-5 minutes until broccoli is tender.
• Blend the soup until smooth and season with salt and pepper.
• Whisk the egg yolk and cream together in a separate bowl.
• Stir the cream mixture into the hot soup until it thickens slightly.
• Crumble the Stilton over the soup and serve hot.