Broccoli & Stilton Soup

Instructions

1. 1

   Sauté Onions in Oil

   10 min

   Begin by heating 2 tablespoons of rapeseed oil in a large saucepan over medium heat. Once the oil is shimmering, add 1 finely chopped onion and sauté until it becomes translucent and soft, which should take about 5-7 minutes. If the onions appear to stick to the bottom, add a splash of water to prevent burning and encourage even cooking.

2. 2

   Add Vegetables and Butter

   5 min

   Next, stir in 1 celery stalk, 1 sliced leek, and 1 medium potato that has been peeled and diced. Add 1 knob of butter to the mixture and stir until it melts completely. Cover the saucepan with a lid and allow the vegetables to sweat for about 5 minutes, which will help them soften and release their natural flavors.

3. 3

   Incorporate Vegetable Stock

   20 min

   After sweating the vegetables, remove the lid and pour in 1 litre of hot vegetable stock. Be sure to add any chunky pieces of broccoli stalks as well. Bring the mixture to a gentle simmer and let it cook for 10 to 15 minutes, or until all the vegetables are tender and easily pierced with a fork.

4. 4

   Blend Soup and Add Cheese

   10 min

   Once the vegetables are tender, add the remaining 1 head of chopped broccoli to the pot and continue cooking for an additional 5 minutes. Carefully blend the soup using an immersion blender until smooth, but leave some small lumps of Stilton cheese for texture. Stir in 140g of Stilton, season with black pepper to taste, and serve warm for a comforting dish.