Think Brussel sprouts - think Winter right? Ridiculously, I have seen sprouts on sale in supermarkets in early October ! This comes close to being my favourite ever soup, big, big flavours - go on, dig in!

Serves 4
25g butter
110g streaky bacon
1 onion
2 leeks
2 carrots
2 potatoes
250 ml vegetable stock
salt and black pepper
1 sprout top
110g Stilton cheese

Melt the butter in a large pan over a medium heat. Fry the bacon very lightly for about five minutes. Add the onion, leeks, carrots and potatoes and sweat for 10 minutes.

Pour enough stock to cover and season with salt and pepper. Cover and simmer for 20 minutes.

Check the seasoning and, just befoe serving, crumble the cheese into the soup.