| Ingredient | Quantity | |
| 1 | Rapeseed Oil | 2 tblsp |
| 2 | Onion | 1 finely chopped |
| 3 | Celery | 1 |
| 4 | Leek | 1 sliced |
| 5 | Potatoes | 1 medium |
| 6 | Butter | 1 knob |
| 7 | Vegetable Stock | 1 litre hot |
| 8 | Broccoli | 1 Head chopped |
| 9 | Stilton Cheese | 140g |
Instructions
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. 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. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft. 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.