Ingredients

• 2 tablespoons rapeseed or canola oil
• 1 onion, finely chopped
• 1 celery stalk, chopped
• 1 leek, sliced
• 1 medium potato, peeled and diced
• 1 tablespoon butter
• 4 cups hot vegetable stock
• 1 head broccoli, chopped (stalks and florets separated)
• 5 ounces Stilton cheese, crumbled
• to taste freshly ground black pepper

Equipment

• Large saucepan
• Blender or immersion blender
• Cutting board and knife
• Ladle

Instructions

1. Heat the oil in a large saucepan over medium heat, then add the onion. Cook until soft and translucent, about 5 minutes, adding a splash of water if it starts to stick, so the base tastes sweet rather than harsh.
2. Add the celery, leek, diced potato, and the butter. Stir until the butter melts and coats the vegetables, then cover with a lid and let everything sweat for 5 minutes to build gentle flavor without browning.
3. Remove the lid, pour in the hot stock, and add the chunky broccoli stalks. Simmer for 10 to 15 minutes, until the potato and stalks are completely tender when pierced with a fork.
4. Add the remaining broccoli florets and cook for 5 minutes more, just until bright green and soft, so the soup keeps its fresh color.
5. Carefully transfer the soup to a blender (work in batches if needed) and blitz until smooth, then return it to the pot.
6. Stir in the crumbled Stilton, leaving a few small lumps for texture, and season generously with black pepper. Serve hot.