- 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 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.
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.
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.
Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
Carefully transfer to a blender and blitz until smooth.
Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
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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.