Ingredients
- Broccoli (1 head chopped)
- Stilton Cheese (140 g)
- Rapeseed Oil (2 tbsp)
- Onion (1 finely chopped)
- Celery (1)
- Leek (1 sliced)
- Potato (1 medium)
- Butter (1 knob)
- Vegetable Stock (1 litre hot)
- Black Pepper (to taste)
Instructions
Steps
- In a large saucepan, heat 2 tablespoons of rapeseed oil over medium heat. Add 1 finely chopped onion and cook until softened, adding a splash of water if the onions begin to stick.
- Incorporate 1 celery stalk, 1 sliced leek, 1 medium potato, and 1 knob of butter. Stir until the butter melts, then cover with a lid and let sweat for 5 minutes.
- Remove the lid and pour in 1 litre of hot vegetable stock, adding any chunky pieces of broccoli stalk. Cook for 10 to 15 minutes until all vegetables are tender.
- Add the remaining 1 head of chopped broccoli and cook for another 5 minutes. Carefully blend the soup until smooth, leaving some lumps of Stilton cheese. Stir in 140g of Stilton, season with black pepper, and serve warm.