Broccoli & stilton soup

• 2 tbsp rapeseed oil
• 1 onion finely chopped
• 1 stick celery sliced
• 1 leek sliced
• 1 medium potato diced
• 1 knob butter
• 1l low salt or homemade chicken or vegetable stock
• 1 head broccoli roughly chopped
• 140g stilton or other blue cheese, crumbled

Instructions

1. 1

   Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.

2. 2

   Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.

3. 3

   Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.

4. 4

   Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.

5. 5

   Carefully transfer to a blender and blitz until smooth.

6. 6

   Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.