Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, broccoli blue cheese soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A smooth vegetable soup with blue cheese that's great for a comforting meal. A broccoli and stilton soup recipe triple-tested by the BBC Good Food team. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.
Broccoli blue cheese soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Broccoli blue cheese soup is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook broccoli blue cheese soup using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli blue cheese soup:
- Prepare Ingredients
- Take 2 cube (or tsp) chicken stock
- Prepare 1/2 pinch ground cumin
- Get 1 pinch ground nutmeg
- Take 1 pinch cajun seasoning or cayenne pepper
- Prepare 2 tbsp wheat flour
- Take 2 tbsp corn flour
- Get 60 grams blue cheese
- Make ready 1/2 carrot or parsnip
- Take 30 grams butter
- Take 150 ml heavy cream
- Get 4 cup hot water
- Make ready 1 head Broccoli (or 2)
- Get 1/2 cup dried potato flakes
Leon Happy Soups brings the recipes from the beloved London produce palace straight to your own kitchen. Remember: A boring bowl is not a happy bowl. This is soup perfectly pungent and an easy way to get your green on. Remove the saucepan from the heat and crumble in the blue cheese.
Instructions to make Broccoli blue cheese soup:
- Wash and Cut the broccoli head and carrot or parsnip finely
- Melt the butter in a sauce pan and add the carrot finely chopped until butter begins to Brown
- Add finely chopped broccoli head and 2 cups water. I like to cut the outer 'skin' off the stalk and add the soft part off the stalk finely chopped also, but leave it out if you want. Feed the scraps to your rabbit if you have one.
- Add a generous amount of pepper and the chicken stock. add the wheat flour
- Bring to boil for 10 minutes and use a potato masher to mush things up a bit. This step determines the texture of your soup so leave it boiling longer for a thicker smooth soup our shorter for a crunchy thinner soup.
- Add the rest of water and corn flour, add spices and reduce heat.
- Once it's on a gentle simmer to avoid splitting, add cream and blue cheese.
- Add remaining seasoning and potato flakes. Taste the soup to see if anything is missing for your preferences.
- This should easily feed 2 hungry people. Double the recipe for left-overs to freeze or have up to 2 days later (the taste will get stronger).
- Hopefully your wonderful wife is just pulling the flatbread out of the oven about now (mine sure was). Serve and enjoy
This is soup perfectly pungent and an easy way to get your green on. Remove the saucepan from the heat and crumble in the blue cheese. Whizz with a hand blender or transfer into a food processor and blitz until smooth. In a Dutch oven, melt the butter over medium-low heat. The creator of this creamy soup—Sunset reader Amy Bentley, of Scottsdale, Arizona—suggests using an American blue cheese; we especially like it with Point Reyes Original Blue.
So that’s going to wrap this up for this exceptional food broccoli blue cheese soup recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
