Preheat the grill to its highest setting.
Bring a pan of water to the boil and cook the swede for 10-15 minutes, or until very tender.
Drain the swede and return to the heat. Add the hot chicken stock to the pan and bring to the boil. Reduce the heat to a simmer.
Add the Stilton and season, to taste, with salt and black pepper.
Use a hand blender to blend the mixture until smooth and place into a bowl.
For the croutons, crumble the Stilton onto the toasted ciabatta and place on top of the soup. Place under the grill for three minutes or until the Stilton has melted.
Remove from the grill and drizzle with olive oil, to serve.