Broccoli and blue cheese soup

Serves ~5

1 large head broccoli
2 shallots or 1 onion, chopped
1 tbsp vegetable oil
20g butter
Milk
100g blue cheese (I used cashel blue because it's what I had)

Wash the broccoli then cut large large florets off the stem, leaving the latter intact.  With a small knife, cut into the stem's base close to the edge then peel away and discard the fibrous outer layer in strips.  Cut each floret in half and slice the soft core of the stem into ~5mm slices.

In a large saucepan, saute the onion or shallot in the fats until translucent.  Add the broccoli, salt, cover with 3/4 water and 1/4 milk and bring to a boil.  Simmer for 10 to 15 minutes, aiming to soften the broccoli pieces but not overcook them - in the same way you don't want to overcook brussels sprouts.  Add the blue cheese cut into cubes, blend with a hand blender and taste for salt before serving.