2 T. olive oil

2 1/2 c. leeks, thinly sliced

1 medium onion, chopped

1/2 c. celery, finely chopped

2 1/2 lb. broccoli florets (fresh or frozen)

7 c. vegetable stock

1 c. heavy cream

1/2 lb. stilton cheese, crumbled

salt and pepper to taste

In a soup pan, cook the onions, celery and leeks in olive oil until well cooked. Add broccoli and stock to the soup pan. Bring to a boil and then simmer for 15 minutes, until the broccoli is tender.

Blend soup in a blender or with an immersion blender until smooth. Return the soup to the pot (if blending soup in a blender) and add the cream and stilton. Cook for 10 minutes over low heat until the stilton is melted. Season with salt and pepper (it's best to wait until the end to adjust the salt because the stilton adds some salt).

The Good Cook, January 2002, p.2