A velvety blended broccoli soup made silky with sweated leek, celery and potato, then finished with crumbled Stilton left a little lumpy for pockets of sharp, salty richness. Ready in under an hour and best served with a grind of black pepper.
Cook ModeHeat the rapeseed oil in a large saucepan and cook the onion over medium heat until soft, adding a splash of water if it starts to catch.
Rapeseed oil
OnionAdd the celery, leek, potato and the knob of butter. Stir until the butter melts, then cover and let the vegetables sweat for 5 minutes before removing the lid.
Celery
Leek
Potato
ButterPour in the hot vegetable stock and add any chunky bits of broccoli stalk. Simmer until all the vegetables are soft, 10 to 15 minutes.
Hot vegetable stock
BroccoliAdd the rest of the broccoli and cook for a further 5 minutes.
BroccoliCarefully transfer the soup to a blender and blitz until smooth.
Stir in the crumbled Stilton, allowing a few lumps to remain. Season with black pepper and serve.
Stilton cheeseSubstitutions, timing tweaks — anything to remember next time.
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