Broccoli & Stilton soup

• 2 tblsp Rapeseed Oil
• 1 finely chopped Onion
• 1 Celery
• 1 sliced Leek
• 1 medium Potatoes
• 1 knob Butter
• 1 litre hot Vegetable Stock
• 1 Head chopped Broccoli
• 140g Stilton Cheese

Preparation

1. Heat the rapeseed oil in a large saucepan and then add the onions.
2. Cook on a medium heat until soft.
3. Add a splash of water if the onions start to catch.
4. Add the celery, leek, potato and a knob of butter.
5. Stir until melted, then cover with a lid.
6. Allow to sweat for 5 minutes.
7. Remove the lid.
8. Pour in the stock and add any chunky bits of broccoli stalk.
9. Cook for 10 – 15 minutes until all the vegetables are soft.
10. Add the rest of the broccoli and cook for a further 5 minutes.
11. Carefully transfer to a blender and blitz until smooth.
12. Stir in the stilton, allowing a few lumps to remain.
13. Season with black pepper and serve.