Broccoli & Stilton soup

Instructions

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.