Broccoli and Stilton Soup

A velvety British soup with rich broccoli flavour and a piquant crumble of blue cheese – the perfect warm starter for a cold day.

Ingredients

• 2 tbsp Rapeseed oil
• 1 pcs Onion
• 1 pcs Celery (stalk)
• 1 pcs Leek
• 1 pcs Potato
• 1 tbsp Butter
• 1 l Vegetable stock
• 1 pcs Broccoli
• 140 g Stilton cheese

Instructions

1. Heat the rapeseed oil in a large saucepan. Add the chopped onion and sauté over medium heat until soft, stirring occasionally. If the onion begins to stick, splash in a little water.
2. Add the chopped celery stalk, leek and potato. Add a knob of butter and stir until melted. Cover with a lid and let the vegetables braise on a low heat for about 5 minutes, then remove the lid.
3. Pour in the vegetable stock and add the broccoli stalks, roughly chopped. Simmer over medium heat for 10–15 minutes until all the vegetables are tender.
4. Add the remaining broccoli florets and cook for another 5 minutes. Carefully transfer the soup to a blender and process until smooth and velvety. Stir in the crumbled Stilton, leaving a few small pieces unmelted for texture. Season with pepper to taste and serve hot.