Name: Broccoli & Stilton soup
Yield: 4 servings
Cuisine: British
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

Starter

4 servings

323 cal/serving

Instructions

Step 1

Heat rapeseed oil in a large saucepan and add the onion; cook over medium heat until soft

Rapeseed OilOnion

Step 2

Add celery, leek, potato and butter; stir until butter melts, cover and sweat for 5 minutes

CeleryLeekPotatoesButter

Step 3

Remove the lid

Step 4

Pour in hot vegetable stock and add chunky broccoli stalk pieces

Vegetable StockBroccoli

Step 5

Cook until the vegetables are soft, about 10–15 minutes

Step 6

Add the remaining broccoli and cook for 5 minutes

Broccoli

Step 7

Transfer to a blender and blitz until smooth

Step 8

Stir in the stilton, leaving some lumps

Stilton Cheese

Step 9

Season with black pepper and serve