Melt the butter with olive oil in your big pot over medium heat. Toss in the onion and celery and let them soften gently for about 8 minutes, stirring now and then. You want them translucent and sweet, not browned.

Drop in the minced garlic and stir it around for just a minute. It goes fragrant really fast, so keep an eye on it. This step smells absolutely incredible; my kids always wander into the kitchen at this point.

Add all your broccoli florets right into the pot. Give everything a good stir so the broccoli gets coated in all those lovely buttery juices. Don’t worry about cutting it perfectly; it’s all getting blended anyway.

Pour your vegetable stock over everything and bring it up to a gentle boil. Once it’s bubbling, drop the heat down to a simmer and let it cook for about 15 minutes. The broccoli should be completely tender when you poke it with a fork.

Take the pot off the heat and use your immersion blender to blitz everything into a smooth, beautiful green soup. If you’re using a regular blender, work in batches and be careful with the hot liquid. I always throw a kitchen towel over the blender lid just in case.

Now comes the magic part. Stir in most of your crumbled Stilton and watch it melt right into the soup. Add your cream, a pinch of nutmeg, and taste for seasoning. Give it one last gentle stir and let it sit on low heat for just a couple of minutes.

Ladle into bowls and crumble the remaining Stilton on top. A crack of fresh black pepper and maybe a drizzle of cream if you’re feeling fancy. Grab some crusty bread and settle in.