Broccoli & Stilton Soup

Ingredients

• 30 mlRapeseed oil
• 150 gOnion
• 40 gCelery
• 100 gLeek
• 200 gPotato
• 15 gButter
• 1000 mlVegetable broth
• 350 gBroccoli
• 140 gStilton
• 0.3 gPepper

Instructions

1. 1

   Sauté

   • Heat the rapeseed oil (30 ml) in a large saucepan over medium heat.
   • Add the finely chopped onion (150 g) and cook until soft, adding a splash of water if the onion starts to catch.
2. 2

   Add vegetables

   • Add the celery (40 g), sliced leek (100 g), potato (200 g) and butter (15 g).
   • Stir until the butter has melted, cover with a lid and sweat on low heat for 5 minutes. Remove the lid.
3. 3

   Add stock and simmer

   • Pour in the hot vegetable stock (1000 ml) and add any chunky broccoli stalk pieces (about 100 g).
   • Simmer for 10–15 minutes until all vegetables are soft.
4. 4

   Blend

   • Add the remaining broccoli florets (about 250 g) and cook for a further 5 minutes.
   • Carefully transfer to a blender or use an immersion blender and blitz until smooth.
5. 5

   Stir in cheese & season

   • Stir in the Stilton (140 g), leaving some small lumps for texture.
   • Season with freshly ground black pepper and serve immediately.