Broccoli and blue cheese soup

Melt butter in a medium pot over high heat.
Add onion and garlic, cook until softened, about 4 minutes. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes.
Spoon out 1 cup small florets and reserve.
Add 75g blue cheese, salt, pepper, and cream to the pot. Purée soup in a blender until very smooth.
Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining Castello Blue cheese, and a few croutons.