Stilton-and-Broccoli Soup

• 2 tablespoons olive oil
• 2 1/2 cups leeks, tough outer green leaves removed and thinly sliced
• 1 cup onions, chopped
• 1/2 cup celery, finely chopped
• 2 3/4 pounds broccoli, stalks peeled and diced, florets separated
• 7 cups chicken stock
• 1 cup heavy cream
• 3/4 pound Stilton, coarsely grated
• Salt and freshly ground black pepper to taste
• 1 cup almonds, thinly sliced

1. Heat the oil over medium-low heat in a heavy-bottomed pot.
2. Sweat but don't brown the leeks, onions and celery, about 20 minutes.
3. Add the broccoli and sweat for 10 minutes more.
4. Add stock.
5. Bring to a rolling boil over medium-high heat, then lower the heat and simmer till the vegetables are tender, about 15 minutes.
6. In a food processor, puree the vegetables in their broth and return them to the pot.
7. Ten minutes before serving, stir in cream, then the grated Stilton.
8. Once the cheese has melted, taste.
9. Add pepper and, if necessary, salt.
10. Serve immediately.
11. Pass the almonds in a separate bowl, and garnish the soup generously.

olive oil, leeks, onions, celery, broccoli, chicken stock, heavy cream, stilton, salt, almonds

Taken from cooking.nytimes.com/recipes/11969 (may not work)