Forget soup in a tin or out of a packet. Make it like a chef. This is the perfect starter to any meal and one of the most simple soups you could possibly make.

As no stock is used here, the soft, blue veined Cashel Blue cheese adds a rich, creamy texture with all the body and depth of flavour you’ll need. It’s the classic ingredient, which is also super by itself, paired with a nice glass of chilled white wine.

So long as you’re not too heavy handed with the cheese, a light red will match beautifully with this soup, particularly the main ingredient – broccoli. Try the Gamay grape from Beaujolais. It’s a lovely wine to start the night on in any case. There are six villages to choose from, my current favourite being Moillard’s Brouilly.

If you prefer white wine, I would reach for a Sauvignon Blanc. Ginestet’s Bordeaux Classique Blanc springs to mind as a really good, food-friendly, everyday drinking wine.