Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, broccoli blue cheese soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Broccoli blue cheese soup is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Broccoli blue cheese soup is something which I have loved my whole life. They’re nice and they look wonderful.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can have broccoli blue cheese soup using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Broccoli blue cheese soup:
- Get Ingredients
- Take 2 cube (or tsp) chicken stock
- Take 1/2 pinch ground cumin
- Make ready 1 pinch ground nutmeg
- Take 1 pinch cajun seasoning or cayenne pepper
- Get 2 tbsp wheat flour
- Take 2 tbsp corn flour
- Take 60 grams blue cheese
- Get 1/2 carrot or parsnip
- Get 30 grams butter
- Prepare 150 ml heavy cream
- Prepare 4 cup hot water
- Make ready 1 head Broccoli (or 2)
- Make ready 1/2 cup dried potato flakes
Broccoli and a slew of supporting vegetables create a broth to which Cream and Blue Cheese are added at the last moment. While I went out and bought England's most famous Blue Cheese, Stilton, specifically to make the soup, you could easily use any leftover Blue from your next Cheese Board. Make this broccoli cheese soup recipe with leftover blue cheese. Try this easy soup for Boxing Day.
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
A broccoli soup is a wonderful winter soup to quickly whip up when you need some green vegetables and you've had enough of all that Christmas turkey and ham! 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. Light and creamy broccoli soup with Danish blue cheese. The blue cheese can be substituted for other cheeses such as blue Stilton or Gorgonzola. This soup is great for fall and winter, has light, creamy texture and is loaded with flavors.
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