Apple and Blue Cheese Soup

Finely chop the onion and garlic and fry it in an oiled pan over a low heat.

Once softened, stir the flour in to form a roux, and pour the milk in. Stir and simmer.

Peel the apple if you want, although it isn’t necessary; core it and chop it into chunks.

Add the apple juice, stock powder and chopped apple to the pan. Leave to simmer for however long you like, depending on how much soup you want. I recommend letting the milk mixture simmer for ten minutes, and the milk-apple mixture for a further ten minutes.

Once you are happy with the amount of soup left, transfer the larger chunks of apple and onion to a blender with some of the liquid and pulse in batches, until it has reached the consistency you like.

Reheat the blended soup on a very low heat and add the blue cheese, chopped or just in one large chunk. Stir it, heating gently, until the cheese has melted. Taste again and season.

Serve with bread.