A smooth mixed vegetable soup with blue cheddar that is as useful for an ameliorating supper for what it’s worth for an evening gathering starter.
2 tbsp rapeseed oil
1 onion, finely slashed
1 stick celery, cut
1 leek, cut
1 medium potato, diced
1 knob butter
1l low salt or natively constructed chicken or vegetable stock
1 head broccoli, generally slashed
140g stilton, or other blue cheddar, disintegrated
Warmth 2 tbsp rapeseed oil in a large saucepan and then include 1 finely slashed onion. Cook on medium warmth until delicate. Include a sprinkle of water if the onion begins to get.
Include 1 cut celery stick, 1 cut leek, 1 diced medium potato and a handle of margarine. Mix until softened, at that point spread with a top. Permit to perspire for 5 minutes at that point expel the top.
Pour in 1l of chicken or vegetable stock and include any stout bits of the stalk from 1 head of broccoli. Cook for 10-15 minutes until every one of the vegetables is delicate.
Include the remainder of the generally slashed broccoli and cook for a further 5 minutes.
Cautiously move to a blender and barrage until smooth.
Mix in 140g disintegrated stilton, enabling a couple of irregularities to remain. Season with dark pepper and serve.