Broccoli & Stilton soup

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

Instructions

1. Heat the rapeseed oil in a large saucepan over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent. If the onion begins to colour too quickly, add a small splash of water to prevent it from catching.
2. Add the celery, leek, potato, and a knob of butter. Stir until the butter has melted and coated the vegetables. Cover with a lid and cook gently for about 5 minutes to allow the vegetables to sweat, then remove the lid.
3. Pour in the hot vegetable stock and add the thicker pieces of broccoli stalk. Bring to a gentle boil and cook for 10–15 minutes, until all the vegetables are very tender.
4. Add the broccoli florets and cook for a further 5 minutes, until just tender and bright green. Remove from the heat and carefully blend until smooth using a blender or stick blender.
5. Return the soup to low heat and stir in the Stilton cheese, allowing a few small lumps to remain for texture. Heat gently until the cheese has melted, without boiling.
6. Season with freshly ground black pepper and serve hot.

instructions_source: editorial-classic