Broccoli and Stilton Soup
This delicious broccoli soup with Stilton cheese has a salty tang. Serve with a fresh baguette.
olive oil
1
tablespoon
onion, diced
1
broccoli, chopped
2
heads
potatoes, peeled and cubed
2
chicken broth
4
cups
Stilton cheese
4
ounces
 Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture, 5 to 10 minutes.
  Pour in chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly, about 5 minutes. Stir in cheese until melted.
  Purée soup with an immersion blender or use a blender or food processor.
