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Ingredients

Method

  • STEP 1

    Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.

  • STEP 2

    Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.

  • STEP 3

    Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.

  • STEP 4

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

  • STEP 5

    Carefully transfer to a blender and blitz until smooth.

  • STEP 6

    Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.

RECIPE TIPS
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DINNER PARTY TIP

Reserve 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.

Goes well with

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A star rating of 4.8 out of 5.448 ratings
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