Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Arrange the broccoli florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 15-20 minutes until the edges are crispy and slightly charred.

2. 2

   While the broccoli roasts, heat the remaining tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and celery, sautéing for about 5 minutes until softened.

3. 3

   Add the cubed potato and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the potato is fork-tender.

4. 4

   Set aside a small handful of the roasted broccoli florets for garnish. Add the rest of the roasted broccoli to the soup pot and simmer for another 2-3 minutes to blend the flavors.

5. 5

   Remove the pot from the heat and stir in about two-thirds of the crumbled Stilton cheese.

6. 6

   Blend the soup until smooth using an immersion blender. If using a standard blender, work in batches and be careful with the hot liquid.

7. 7

   Stir in the heavy cream and season generously with black pepper. Taste the soup before adding salt, as the Stilton is naturally salty.

8. 8

   In a small dry skillet, toast the chopped walnuts over medium heat for 2-3 minutes until fragrant.

9. 9

   Ladle the soup into bowls and garnish with the remaining crumbled Stilton, reserved roasted broccoli florets, and toasted walnuts.