Peel the garlic and shallots and cut into fine slices. Cut the broccoli into florets and dice the broccoli stalk.
In a large saucepan heat the sunflower oil. After one minute add the shallot and the garlic. Cook the shallots and garlic for a few minutes on a medium heat until transparent. Add the white wine and reduce by half.
When the wine is reduced add the chicken stock and bring to the boil. When the stock is boiling add the broccoli stalks and cook for two minutes, then add the florets. Cook for a further 3 minutes until the broccoli is tender.
Remove the pan from the heat and allow to rest for 5 minutes.
After five minutes place the mix in a blender and blitz for a few minutes until smooth.
Stir in the Stilton to finish the soup.
«Taste the soup before you add the salt as it may already have enough salt in it due to the Stilton. »