1 clove garlic
1 stalk celery
1 tbsp olive oil
1 pint veg stock
100g Stilton or similar blue cheese
Mince garlic, finely chop onion and celery. Fry in oil gently for a few minutes, then add cleaned, halved sprouts and stock. Ensure stock covers veg. Simmer for around 20 minutes.
Crumble in Stilton and stir for a couple of minutes. Blend. Check seasoning. Serve with fresh, crusty baguette.