Broccoli & Stilton soup

Begin by heating the rapeseed oil in a large saucepan over medium heat. Add the finely chopped onions and cook gently until they become soft and translucent, taking care to stir occasionally; if they start to cling to the pan or brown too much, splash a little water to prevent burning. Next, incorporate the sliced celery, leek, and diced potato along with a generous knob of butter into the pan. Stir continuously until the butter melts, creating a luscious coating over the vegetables. Then, cover the pan with a lid and leave the mixture to sweat for about five minutes, allowing the flavors to meld and the vegetables to soften gradually. Remove the lid and pour in the hot vegetable stock, adding any chunky bits of broccoli stalk you may have reserved. Let everything simmer gently for 10 to 15 minutes, or until all the vegetables are tender and cooked through. Add the remaining chopped head of broccoli to the pot and continue to cook for an additional 5 minutes, ensuring the vibrant green broccoli softens to perfection without losing its fresh color. Carefully transfer the soup in batches to a blender and blitz until completely smooth, creating a silky texture. Return the smooth soup to the pan, then fold in the 140g of Stilton cheese. Stir gently, allowing some luscious lumps of cheese to remain, which will add lovely bursts of flavor and creaminess. Season the soup with freshly ground black pepper to taste. Serve hot, accompanied by crusty bread or your choice of side. For an added touch, sprinkle a few fresh herbs or a drizzle of cream over each bowl before serving to enhance the presentation.