Broccoli and stilton soup

Method

1. Bring a large pan of water to the boil. Add the broccoli florets and blanch for 3-4 minutes until tender. Use a slotted spoon to transfer to a bowl of ice water and set aside. Pour the cooking water into a large measuring jug and top up with fresh water so you have 1.5 litres in total. Set aside with the broccoli.
2. To the same pan, add the butter and a splash of oil. Add the broccoli stalks and remaining veg, season, then cook over a medium-low heat until softened – about 8-10 minutes.
3. Add back the cooking water with the stock pots, then simmer for 10 minutes. Add the broccoli florets to heat through, then use a stick blender (or a regular blender if you prefer) to purée the soup until smooth (see Make Ahead). Check the seasoning and stir in the stilton (or serve it alongside; see tip).