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Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Starter dish from British cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.
Per serving
334
kcal
Calories
13
g
Protein
21.5
g
Fat
25.7
g
Carbs
6.3
g
Fiber
Round out the meal.
