Broccoli & Stilton soup

• Rapeseed Oil2 tblsp
• Onion1 finely chopped
• Celery1
• Leek1 sliced
• Potatoes1 medium
• Butter1 knob
• Vegetable Stock4¼ cups hot
• Broccoli1 Head chopped
• Stilton Cheese5 oz

Instructions

1. 1

   Heat the rapeseed oil in a large saucepan and then add the onions.

2. 2

   Cook on a medium heat until soft.

3. 3

   Add a splash of water if the onions start to catch.

4. 4

   Add the celery, leek, potato and a knob of butter.

5. 5

   Stir until melted, then cover with a lid.

6. 6

   Allow to sweat for 5 minutes.

7. 7

   Remove the lid.

8. 8

   Pour in the stock and add any chunky bits of broccoli stalk.

9. 9

   Cook for 10 – 15 minutes until all the vegetables are soft.

10. 10

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

11. 11

    Carefully transfer to a blender and blitz until smooth.

12. 12

    Stir in the stilton, allowing a few lumps to remain.

13. 13

    Season with black pepper and serve.