Ingredients — tap any to shop it
- Rapeseed Oil 2 tblsp
- Onion 1 finely chopped
- Celery 1
- Leek 1 sliced
- Potatoes 1 medium
- Butter 1 knob
- Vegetable Stock 1 litre hot
- Broccoli 1 Head chopped
- Stilton Cheese 140g
Method
Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.