Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, broccoli and blue cheese soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Broccoli and Blue Cheese Soup is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Broccoli and Blue Cheese Soup is something which I have loved my entire 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 particular recipe, we have to first 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:
- Make ready 25 ml oil
- Prepare 1 tbsp butter
- Take 1 onion, chopped
- Prepare 1 stalk celery, sliced
- Prepare 1 carrot, cubed about 0,5 cm
- Make ready 1 potato, cubed about 0.5cm
- Make ready 1 stem leak, sliced
- Take 1 bunch parsley, chopped
- Take 1 broccoli
- Get 1 tsp salt
- Prepare 2 tsp freshly ground black pepper
- Make ready 1 lt chicken or vegetable stock
- Make ready 80 g blue cheese, crumbled
For years, I wished that I could duplicate the broccoli and cheese at Chili's, where I worked in college. But since it wasn't made at the restaurant, I couldn't. Gorgonzola cheese punches up the flavor in Broccoli Soup with Blue Cheese. 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.
Instructions 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. Light and creamy broccoli soup with Danish blue cheese. The blue cheese can be substituted for other cheeses such as blue Stilton or Gorgonzola.
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