1 onion, peeled and chopped
3 sticks of celery, roughly chopped
1 large potato, peeled and chopped
1 litre turkey, chicken or vegetable stock (use vegetable stock only if guests are vegetarian or vegan)
300g broccoli, roughly chopped (ensure you use the stem – peel it first)
100g of Stilton, Roquefort or other blue cheese
Pinch of nutmeg
Chopped chives and warm crusty bread to serve
Cook the onion and celery in 1 tablespoon olive oil in a large pan over a medium heat until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender. Add the broccoli and cook for 3-4 minutes until just tender but still bright green.
Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup using a stick blender. Alternatively let the soup cool a little and pour into a blender, then re-heat in the pan (do not boil).
Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread.