Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, broccoli and blue cheese soup. One of my favorites food recipes. This time, 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.
Broccoli and Blue Cheese Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Broccoli and Blue Cheese Soup is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook broccoli and blue cheese soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Broccoli and Blue Cheese Soup:
- Get 25 ml oil
- Take 1 tbsp butter
- Prepare 1 onion, chopped
- Get 1 stalk celery, sliced
- Make ready 1 carrot, cubed about 0,5 cm
- Make ready 1 potato, cubed about 0.5cm
- Get 1 stem leak, sliced
- Take 1 bunch parsley, chopped
- Make ready 1 broccoli
- Take 1 tsp salt
- Make ready 2 tsp freshly ground black pepper
- Get 1 lt chicken or vegetable stock
- Prepare 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 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. This soup is great for fall and winter, has light, creamy texture and is loaded with flavors. I know that pretty much anyone can make a cream of broccoli soup, I just added some blue cheese croutons to make mine extra special. It is even good for the coming holidays, even though there is no pumpkin in it. Make this broccoli cheese soup recipe with leftover blue cheese.
So that’s going to wrap it up with this special food broccoli and blue cheese soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
