A smooth, blended vegetable soup with blue cheese that’s as good for a comforting meal as it is for a dinner party starter
Prep:10 mins
Serves 4
2 tbsp rapeseed oil1 onion, finely chopped1 stick celery, sliced1 leek, sliced1 medium potato, diced1 knob butter1l low salt or homemade chicken or vegetable stock1 head broccoli, roughly chopped140g stilton, or other blue cheese, crumbled
STEP 1Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.STEP 2Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.STEP 3Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.STEP 4Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.STEP 5Carefully transfer to a blender and blitz until smooth.STEP 6Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
