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Broccoli & stilton soup Learn now

 

Broccoli & stilton soup Learn now

A smooth, blended vegetable soup with blue cheese that’s as good for a comforting meal as it is for a dinner party starter

Ingredients

● 2 tbsp rapeseed oil

● 1 onion, finely chopped

● 1 stick celery, sliced

● 1 leek, sliced

● 1 medium potato, diced

● 1 knob butter

● 1l low salt or homemade chicken or vegetable stock

● 1 head broccoli, roughly chopped

● 140g stilton, or other blue cheese, crumbled

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Method

STEP 1

Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.

STEP 2

Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.

STEP 3

Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.


STEP 4

Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.

STEP 5

Carefully transfer to a blender and blitz until smooth.

STEP 6

Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.

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