Broccoli and Stilton soup

A thick, green winter soup with crumbly blue cheese melted through. Use the broccoli stalks too: they blend in perfectly.

Ingredients

• 20 g Butter
• 1 Onions, chopped
• 0.2 Celery, two sticks, sliced
• 200 g Potatoes, peeled and diced
• 500 g Broccoli, florets and stalks, chopped
• 1 Vegetable stock cubes, made up with 1 litre hot water
• 100 g Blue cheese, Stilton, crumbled
• 1 g Black pepper

Method

1. Melt the butter and gently fry the onion and celery for 8 minutes until soft.
2. Add the potato and stock, simmer for 10 minutes, then add the broccoli and cook for 5–6 minutes more until just tender and still bright green.
3. Blend until smooth, then stir in most of the cheese until melted. Season with pepper (it won't need salt) and crumble the rest on top.