Broccoli & Stilton Soup

Pasos

1. 1

   Heat the rapeseed oil in a large saucepan, then add the onions and cook on medium heat until soft. Add a splash of water if the onions start to catch.

2. 2

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

3. 3

   Pour in the stock with any chunky broccoli stalks. Cook 10 to 15 minutes until all the vegetables are soft.

4. 4

   Add the rest of the broccoli and cook for a further 5 minutes. Transfer to a blender and blitz until smooth.

5. 5

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