Prep: 10 mins
Cook: 35 mins
Easy Serves 4
2 tbsp rapeseed oil
1 onion, finely chopped
1 stick celery, sliced
1 leek, sliced
1 medium potato, diced
1 knob butter
1l low salt or homemade chicken or vegetable stock
1 head broccoli, roughly chopped
140g stilton, or other blue cheese, crumbled
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.