Broccoli & Stilton soup

Starter · British classic.

Ingredients

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

Method

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

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