← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Vegetable oil
• 15 g Butter
• 1 Onion, chopped
• 1 celery stick, sliced
• 1 Leek, sliced
• 1 medium potato, peeled and diced
• 1 l vegetable stock
• 1 large head of broccoli (about 400 g), florets chopped, stalk peeled and sliced
• 140 g Stilton, crumbled
• Black pepper

Method

1. Heat the oil and butter in a large pot over medium heat. Add the onion, celery and leek and cook for 8 min, until soft.
2. Add the potato and stock, bring to a boil and simmer for 10 min.
3. Add the broccoli and simmer for 6–8 min more, until just tender and still bright green.
4. Take off the heat and blend until smooth. Stir in most of the Stilton until it melts; do not boil the soup after this or it can turn grainy.
5. Season with pepper (the cheese brings plenty of salt) and serve with the rest of the Stilton crumbled on top.

Tips

• Some Stilton is made with animal rennet; check the label if you are cooking for vegetarians.
• Any creamy blue cheese works, from Gorgonzola to Danish blue. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs