Blue Stilton crumb for soup

1. While the soup is cooking, make the crumb. Place the bacon in a frypan set over high heat and cook until crisp. Transfer to a baking tray. Process bread to a coarse crumb in a food processor. Transfer to the tray with the bacon. Add the stilton and stir to combine. Place in the oven and bake for 7 minutes, tossing thoroughly half way through, until golden and crisp.

2 rashers/ 120g grams bacon, finely chopped

2 slices sourdough bread

50 g stilton cheese, crumbled

stilton cheese, crumbled