StarterBritish
Broccoli & Stilton soup
Ingredients
- Rapeseed Oil — 2 tblsp
- Onion — 1 finely chopped
- Celery — 1
- Leek — 1 sliced
- Potatoes — 1 medium
- Butter — 1 knob
- Vegetable Stock — 1 litre hot
- Broccoli — 1 Head chopped
- Stilton Cheese — 140g
Instructions
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.