A velvety British broccoli and Stilton soup — sweet vegetables blended smooth and finished with crumbled blue cheese for a rich, comforting starter.
- 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
Tags:
Soup CheesyVideo
Preparation
- Heat the rapeseed oil in a large saucepan and cook the onions over medium heat until soft, adding a splash of water if they start to catch.
- Add the celery, leek, potato and a knob of butter, stir until the butter melts, then cover and sweat for 5 minutes before removing the lid.
- Pour in the stock, add any chunky broccoli stalk, and cook for 10–15 minutes until all the vegetables are soft.
- Add the rest of the broccoli and cook for a further 5 minutes, then carefully blitz in a blender until smooth.
- Stir in the Stilton, leaving a few lumps, season with black pepper, and serve.
