Velvety Broccoli & Stilton Soup

⏱ 30 min · Serves 4

A British classic done properly: sweet, grassy broccoli blitzed silky-smooth and finished with just enough Stilton to make it tangy and rich without turning claggy. On the table in half an hour, and even better with a hunk of crusty bread.

Per serving: 450 kcal · 18.0g protein · 24.0g carbs · 32.0g fat

Ingredients

• 30g butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 leek, trimmed and sliced
• 1 medium potato (about 200g), peeled and diced small
• 2 celery sticks, sliced
• 1 litre hot vegetable stock
• 2 heads broccoli (about 600g), florets and tender stalks chopped
• 150g Stilton, crumbled (rind removed)
• 75ml double cream (optional)
• Freshly ground black pepper
• Pinch of grated nutmeg
• Salt, only if needed

Method

1. Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, leek and celery with a pinch of salt and sweat gently for 6-8 minutes until soft but not coloured.
2. Stir in the diced potato, pour over the hot stock, bring to the boil, then simmer for 8 minutes until the potato is nearly tender.
3. Add the chopped broccoli stalks first, cook 2 minutes, then add the florets and simmer for just 4-5 minutes until bright green and tender. Don't overcook or you'll lose the colour.
4. Take the pan off the heat and blitz with a stick blender (or in batches in a jug blender) until completely smooth.
5. Return to a low heat and stir in three-quarters of the Stilton a handful at a time, letting it melt without boiling. Stir in the cream if using.
6. Season with plenty of black pepper and a scrape of nutmeg. Taste before adding salt \u2014 the Stilton and stock are already salty.
7. Ladle into warm bowls and scatter over the remaining crumbled Stilton, plus a final grind of pepper. Serve with crusty bread.