Broccoli & stilton soup

Ingredients:

• 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

Preparation:

• 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.