Instructions

1. Melt the butter and oil over a medium heat and sweat the onion for about five minutes, until softened.
2. Add the stock and chopped potato, bring to a simmer and bubble for about ten minutes. Then add the broccoli and cook for a further ten minutes or until vegetables are cooked through.
3. Remove from the heat and allow to cool slightly. Blitz using a hand blender or food processor.
4. Pour the soup back into the pot and bring to the simmer, adding in the milk and lemon juice. Serve with the crumbled Stilton cheese and a grinding of black pepper.