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.
45′
Total
4
Servings
medium
Effort
starterSoupCheesy
Ingredients · 9
Onion
1 finely chopped
Produce
Celery
1
Produce
Leek
1 sliced
Produce
Potatoes
1 medium
Produce
Broccoli
1 Head chopped
Produce
Butter
1 knob
Dairy & Eggs
Stilton Cheese
140g
Dairy & Eggs
Vegetable Stock
1 litre hot
Canned & Jarred
Rapeseed Oil
2 tblsp
Condiments & Sauces
Method
1
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.
2
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.
3
Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
4
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.