Instructions

• Heat the rapeseed oil in a large saucepan and then add the onions
• Cook on a medium heat until soft
• Add a splash of water if the onions start to catch
• Add the celery, leek, potato and a knob of butter
• Stir until melted, then cover with a lid
• Allow to sweat for 5 minutes
• Remove the lid
• Pour in the stock and add any chunky bits of broccoli stalk
• Cook for 10 – 15 minutes until all the vegetables are soft
• Add the rest of the broccoli and cook for a further 5 minutes
• Carefully transfer to a blender and blitz until smooth
• Stir in the stilton, allowing a few lumps to remain
• Season with black pepper and serve