Hey everyone, hope you are 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. This time, I am going to make it a little bit unique. 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 blue cheese soup is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Broccoli blue cheese soup is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. 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:
- Take Ingredients
- Make ready 2 cube (or tsp) chicken stock
- Prepare 1/2 pinch ground cumin
- Take 1 pinch ground nutmeg
- Get 1 pinch cajun seasoning or cayenne pepper
- Take 2 tbsp wheat flour
- Make ready 2 tbsp corn flour
- Get 60 grams blue cheese
- Get 1/2 carrot or parsnip
- Make ready 30 grams butter
- Make ready 150 ml heavy cream
- Prepare 4 cup hot water
- Take 1 head Broccoli (or 2)
- Make ready 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. 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.
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 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. Try this easy soup for Boxing Day.
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