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
Method
Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on 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.
This recipe never fails and it is easy and soothingly divine on a chilly evening. Thiis is a BBC Food Recipe
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