Broccoli & Stilton soup

Ingredients

• 2 tblsp — Rapeseed Oil
• 1 finely chopped — Onion
• 1 pcs — Celery
• 1 sliced — Leek
• 1 medium — Potatoes
• 1 knob — Butter
• 1 litre hot — Vegetable Stock
• 1 Head chopped — Broccoli
• 1 140g — Stilton Cheese

Steps

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.

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