Broccoli & Stilton Soup

Ingredients

• 2 tbsprapeseed oil
• 1onion, finely chopped
• 1celery, stalk, chopped
• 1leek, sliced
• 1potatoes, medium, diced
• butter, knob
• 1 lvegetable stock, hot
• 1broccoli, head, chopped, stalks separated
• 140 gstilton cheese, crumbled

Method

1. 1

   Heat the rapeseed oil in a large saucepan over medium heat. Add the onion and cook until soft, adding a splash of water if it starts to catch.

2. 2

   Add the celery, leek, potato, and a knob of butter. Stir until the butter melts, then cover with a lid and sweat for 5 minutes.

3. 3

   Remove the lid, pour in the hot stock, and add any chunky broccoli stalks. Cook for 10–15 minutes until all the vegetables are soft.

4. 4

   Add the remaining broccoli and cook for a further 5 minutes. Blend until completely smooth.

5. 5

   Stir in the Stilton, leaving a few lumps intact. Season with black pepper and serve.