Serves 6

For the soup
3 tbsp butter
2 glugs of olive oil
1 onion, peeled and chopped
4 parsnips, peeled and chopped
3 English apples, cored and chopped, skin on or off – it’s up to you
3 cloves of garlic, crushed
1 tbsp thyme leaves
750ml vegetable stock
125ml double cream
Freshly ground black pepper

For the croutons
1 egg 200g stilton
1 handful of chives, chopped
1 handful of parsley, chopped
1 tbsp double cream
1 small baguette
Olive oil

Melt the butter and oil in a pan over a medium heat. Add the onion, parsnips and apples and fry gently for 10-15 minutes. Add the garlic and thyme and fry for a couple more minutes. Add the stock and bring to the boil, then simmer for 20 minutes.

Meanwhile, make the croutons. Heat the oven to 180C/350F/Gas Mark 4. In a bowl, mash together the egg, stilton, herbs and cream, until well combined. Cut the baguette into 1cm-thick, angled slices. Brush one side with olive oil and place on a baking tray, oil-side down. Spread a good amount of the stilton mixture onto the baguette slices and bake for 5-10 minutes or until the tops are golden brown.

Remove the soup from the heat and pour into a food processor. Blend until smooth, stir in the cream, season and serve with the stilton croutons.

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