Ingredients

· 2 tablespoons oil

· 1 onion

· 1 stick celery

· 1 leek

· 1 potato

· 1 knob butter

· 1L chicken stock

· 1 head broccoli

· 140 g stilton

Method

Heat the rapeseed oil in a saucepan and then add chopped onion. Cook on a medium heat until soft. Add the celery stick, leek, potato and a knob of butter. Stir until melted, and then cover with a lid. Allow to sweat for five minutes then remove the lid. Pour in the chicken stock and add any chunky bits of stalk from a head of broccoli. Cook until all the vegetables are soft. Add the rest of the roughly chopped broccoli and cook for further five minutes. Carefully transfer to a blender and blitz until smooth. Stir in the crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.