Broccoli and blue cheese soup

ingredients
3 ounces butter
1 teaspoon of vegetable oil
2 or 3 chicken stock cubes mixed with i pint of boiling water
2 large onions finely chopped
8 carrots sliced
2 heaped tablespoons plain flour
4 largeish potatoes pealed and diced
3 heads of brocolli
2 teaspoons dried mixed herbs
6 ounces danish blue chees (or if you don't like danish blueany crumbly cheese with the same consistency)
1 large carton of double cream
salt and milled black pepper to tast

method
place butter and oil in a large pan and add the onions,
sweat the onions until opaque and add the dried herbs and carrots, make sure the carrots are covered in the butter and oil and then add the flour, mixing until all the flour is coating the carrots and onions.
add the chicken stock and a further four litres of water
bring to the boil and add the brocolli and potatoes.
you can also if you wish add chicken finely chopped for added meatiness
boil gently for approx 1 hour and take off the heat.

have another pan to hand
if you have a blender transfer the soup some at a time to the blender, and blend until as smooth as you want the soup to be, you can leave some of the original soup in the pot if you like chunky bits in your soup.
place the blended soup in the spare pan until you have blended what you want and return to the original pan, place it back on the heat and bring to boiling point, crumble in the cheese while whisking with a hand whisk, and also whisk in the double.
add salt and milled pepper to taste and enjoy.