This was in the Guardian (the UK newspaper). It's a British version of Broccoli Cheese soup. It combines two of my favorite things, broccoli and Stilton cheese. Their ingredients are measured in grams and ml so I added conversions to the cups / lbs measurements.
Ingredients
2 tbsp butter
2 shallots or 1 small onion, finely chopped
800ml (27 oz or about 3.4 cups) chicken or vegetable stock
600ml (20 oz or 2.5 cups) milk
800g (1-3/4 lbs) broccoli
200g (7 oz) stilton, crumbled
Nutmeg, to garnish
Instructions
1) Melt the butter in a large saucepan over a medium-low heat and add the shallots. Fry gently until soft and golden.
2) Meanwhile, cut the broccoli stalks into smallish chunks, then add to the pan with the softened shallots, fry for a minute, then pour in the stock and milk. Bring to a simmer, then cook until the stalk is beginning to soften (how long will depend on the size). Meanwhile, cut the head into small individual florets.
3) Once the stalk is almost tender, add the florets to the pan along with most of the Stilton, keeping a little back for garnish. Stir well, bring to a simmer, cover then cook for about 5 minutes, until the cheese has melted and the florets are soft.
4) Allow to cool slightly, then puree until smooth. Taste and season if necessary, then divide between bowls and top with the remaining cheese and a good grating of nutmeg.