Celery, Broccoli and Stilton Soup

By
Caroline Marson, Banbury
30 - 45 mins
Beginner
4
Seasonal, thick, nourishing... What’s not to like about the classic Broccoli and Stilton soup, especially on a cold day? We’ve enhanced our version with celery too, and recommend that you serve with thick, crusty bread (for wiping the bowl clean!).
Freezable
Yes
Ingredients
1 onion, peeled and chopped
3 sticks of celery, roughly chopped
Olive oil
1 large potato, peeled and chopped
1 litre turkey, chicken or vegetable stock (use vegetable stock only if guests are vegetarian or vegan)
300g broccoli, roughly chopped (ensure you use the stem – peel it first)
100g of Stilton, Roquefort or other blue cheese
Black pepper
Pinch of nutmeg
Chopped chives and warm crusty bread to serve
Instructions
Cook the onion and celery in 1 tablespoon olive oil in a large pan over a medium heat until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green.
Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup using a stick blender. Alternatively let the soup cool a little and pour into a blender, then re-heat in the pan (do not boil).
Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread.