Heat the oil in a stockpot or very large saucepan. Add the onions and gently fry for two minutes, resisting the temptation to stir unless the onions appear to be sticking. If so, add a splash of water.

Add the garlic, stir and fry another minute.

Add the celery and leeks and a generous knob of butter. Stir to ensure all the veg are coated with a little oil/butter and continue to fry gently for another three minutes.

Add the potatoes and any well-chopped broccoli stalks, stir and then add the stock. Stir well and then add the rest of the broccoli. Cover and bring to the boil.

Reduce the heat, stir well and leave on a medium simmer for 25 minutes or until the vegetables are softened.

Stir, taste and season with pepper but not salt. Remove from heat.

In batches, whizz in a blender to a smooth consistency. Transfer to a saucepan and reheat.

Crumble the Stilton cheese into the hot soup and give it all a good stir until it has melted.

Serve piping hot with a small dollop of crème fraîche per individual bowl. Accompany with granary bread or crusty roll. Not too much soup or bread if the soup is just a starter as this soup is fairly filling.