Ingredients

  • 25g butter
  • 1 tablespoon olive oil
  • 1 small leek, diced
  • 1 clove garlic, crushed
  • 1 small potato, diced
  • 450g broccoli florets
  • 800ml vegetable stock
  • 100-150g Stilton cheese
  • 100ml double cream

Cooking Instructions

    • Heat the butter and oil in a saucepan, add the leek, garlic and potato, then cover and cook gently for 10 minutes until soft
    • Add the broccoli florets and stock, then bring to the boil. Cover and cook for a further 6-8 minutes until the broccoli is just tender and has retained its colour
    • Stir in the Stilton until almost melted, then add the cream
    • Blend until smooth, season to taste and serve
    • If you’re a Stilton fan, crumble extra over the top

Recipe from New Covent Garden Soup Co

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