Broccoli & Stilton soup
Ingredients:
- Rapeseed Oil - 2 tblsp
- Onion - 1 finely chopped
- Celery - 1
- Leek - 1 sliced
- Potatoes - 1 medium
- Butter - 1 knob
- Vegetable Stock - 1 litre hot
- Broccoli - 1 Head chopped
- Stilton Cheese - 140g
Instructions
- 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
- 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
- Pour in the stock and add any chunky bits of broccoli stalk
- Cook for 10 – 15 minutes until all the vegetables are soft
- 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