Broccoli & Stilton soup

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- 2 tblsp Rapeseed Oil
- 1 finely chopped Onion
- 1 Celery
- 1 sliced Leek
- 1 medium Potatoes
- 1 knob Butter
- 1 litre hot Vegetable Stock
- 1 Head chopped Broccoli
- 140g Stilton Cheese


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.