- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 stick celery, sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 leek, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 medium potato, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 knob butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1l low salt or homemade chicken or vegetable stock
- 1 head broccoli, roughly chopped
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 140g Stilton, or other blue cheese, crumbled
A true glory of British cheese-making that has much controversy about its origins, how it's…
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.
Dinner party tipReserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.