Broccoli & Stilton soup

British   Starter

1 Head chopped Brocoli
1 knob Beurre
1 Céleri
1 sliced Poireau
1 medium Pommes de terre
1 litre hot Bouillon de légumes
1 finely chopped Oignon
2 tblsp Huile de colza
140g Stilton Cheese
  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.