Britishby TheMealDBBroccoli & Stilton soupServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 tblsp Rapeseed Oil1 finely chopped Onion1 Celery1 sliced Leek1 medium Potatoes1 knob Butter1 litre hot Vegetable Stock1 Head chopped Broccoli140g Stilton CheeseStepsStep-by-step0 of 4 done1Heat 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.2Add 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.3Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.4Add 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.Source: TheMealDB
