12/10/13

Broccoli & stilton soup#

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Ingredients

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 stick celery, sliced
  • 1 leek, sliced
  • 1 medium potato, diced
  • 1 knob butter
  • 1l low salt or homemade chicken or vegetable stock
  • 1 head broccoli, roughly chopped
  • 140g Stilton, or other blue cheese, crumbled
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    Method

    1. Heat 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.
    2. Add 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.
    3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
    4. Add 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.