Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, broccoli and blue cheese soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really 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.
Broccoli and Blue Cheese Soup is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Broccoli and Blue Cheese Soup is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook broccoli and blue cheese soup using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli and Blue Cheese Soup:
- Get 25 ml oil
- Take 1 tbsp butter
- Take 1 onion, chopped
- Make ready 1 stalk celery, sliced
- Take 1 carrot, cubed about 0,5 cm
- Make ready 1 potato, cubed about 0.5cm
- Make ready 1 stem leak, sliced
- Make ready 1 bunch parsley, chopped
- Prepare 1 broccoli
- Make ready 1 tsp salt
- Make ready 2 tsp freshly ground black pepper
- Prepare 1 lt chicken or vegetable stock
- Take 80 g blue cheese, crumbled
Creamy Broccoli and Cauliflower Soup with Blue Cheese. This Soup recipe is so easy to make and extra special because this is my Mom's recipe and I love this. Light and creamy broccoli soup with Danish blue cheese. The blue cheese can be substituted for other cheeses such as blue Stilton or Gorgonzola.
Steps to make Broccoli and Blue Cheese Soup:
- Cut the stalks of the broccoli and cube them into about 0,5cm pieces. Then cut the flowers smaller.
- Preheat a pot on a medium to high heat. Fry onions in oil for about 10 minutes or until translucent.
- Put in the butter. Followed by the rest of the vegetables, excluding the broccoli flowers and the parsley. Fry for 10 minutes.
- Add the stock, salt and pepper, bring to a boil, reduce the heat and simmer for 20 minutes, stirring occasionally.
- Now add the broccoli flowers and parsley, simmer for another 20 minutes stirring occasionally.
- Remove from the stove. Dish out half of the soup and set aside. Add the blue cheese to the remainder of the soup and blend with a stick blender. Now put the other half back in. Place the pot back onto the heat. Bring to a boil and simmer for 5 minutes.
The most popular new book about soup and only soup comes from British restaurateur John Vincent and food writer Jane Vincent. 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. Make this broccoli cheese soup recipe with leftover blue cheese. Try this easy soup for Boxing Day.
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