Serves 4

Ingredients

• 700g/1 1/2lbs broccoli, in florets
  
• 2 shallots, peeled and halved
  
• 600ml/1pt chicken or vegetable stock
  
• 75g/3oz Cashel Blue cheese, crumbled
  
• 2 tbsp crème fraîche
  
• salt and freshly ground black pepper
  
• 2 tbsp double cream

Method

Cook broccoli and shallots in lightly salted boiling water until soft.  Drain and place in a processor with stock, cheese and crème fraîche.  Whizz smooth and season.  Add extra stock to preference if consistency is too thick - it should be quite thick.  Ladle into soup bowls. 

Serve decorated with a shamrock shaped piped with the thin nozzle with double cream.