Broccoli & stilton soup#

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Ingredients

• 2 tbsp rapeseed oil
• 1 onion, finely chopped
• 1 stick celery, sliced
• 1 leek, sliced
• 1 medium potato, diced
• 1 knob butter
• 1l low salt or homemade chicken or vegetable stock
• 1 head broccoli, roughly chopped
• 140g Stilton, or other blue cheese, crumbled
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  Method

  1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
  2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
  3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
  4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.