Ingredients
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 stick of celery, sliced
- 1 medium potato, diced
- 1 tbsp unsalted butter
- 1 lt vegetable stock
- 1 head of broccoli, chopped
- 140g stilton
Method
- Heat oil in a large pan. Add the onion and cook until soft. Add the celery, leak, potato and butter. Allow to sweat for five minutes.
- Add the stock and broccoli. Cook for 10-15 minutes until all the vegetables are soft.
- Puree the soup. Stir in the Stilton, allowing a few lumps to remain. Season with black pepper.