Preparation time: 20 minutes
Total time: 40 minutes
4 medium size heads of broccoli (300-400g), grated
1 medium size celery stick
1 large potato, peeled and cubed
1 medium size onion, finely chopped
2 tbsp olive oil
900 ml vegetable stock or water2 tbsp double cream
60 g crumbled blue cheese (Stilton or Dorblu or whatever blue cheese you have)
Cut off and dispose of the very bottom part of the stem because it’s usually tough and full of difficult to chew and digest fibers. To make the stems easier to peel, trim away all the small brunches. Then, with a peeler, remove the outer tough layer of the stem to reveal the tender, lighter green flesh underneath. Chop them up roughly. Now trim the florets to medium to large parts.
Heat the oil in a large heavy-based saucepan. Add the chopped onion and cook over a low heat for few minutes until it is soft. Add the stock, stir well, and add the potato and the broccoli. Bring to the boil, then reduce the heat and simmer for about 30 minutes.
Crumble up the blue cheese into small pieces and add it plus 2 tbsp of double cream. Stir well. With a hand blender, give the soup a light blitz until it is smooth. Add salt and pepper to taste.