Arugula and blue cheese soup

Prepare 3 dl (~1.3 cups) of vegetable stock and bring to a boil. Add 140 gr (~5 ounces) of arugula [Roquette in French] and allow to wilt over low heat. Puree, adding a bit of water if necessary. Add crumbles pieces of blue cheese (I used 60 gr / 2 ounces of local Massachusetts Great Hill Blue, but a Stilton or anything similar would work) and allow to melt. Serve hot or at room temperature.