Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, broccoli blue cheese soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Broccoli blue cheese soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Broccoli blue cheese soup is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook broccoli blue cheese soup using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Broccoli blue cheese soup:
- Make ready Ingredients
- Get 2 cube (or tsp) chicken stock
- Get 1/2 pinch ground cumin
- Get 1 pinch ground nutmeg
- Take 1 pinch cajun seasoning or cayenne pepper
- Prepare 2 tbsp wheat flour
- Prepare 2 tbsp corn flour
- Make ready 60 grams blue cheese
- Take 1/2 carrot or parsnip
- Take 30 grams butter
- Get 150 ml heavy cream
- Take 4 cup hot water
- Prepare 1 head Broccoli (or 2)
- Prepare 1/2 cup dried potato flakes
Broccoli, Cavolo Nero & Blue Cheese Soup. Fashionistas might say that blue and green should never be seen, but clever cooks know that vibrant green veg pair deliciously with creamy blue cheeses. This warming soup matches ever-stylish broccoli and cavolo nero with crumbles of tangy Fleet Valley blue cheese and accessorizes them beautifully with fresh mint and. Method Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
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 warming soup matches ever-stylish broccoli and cavolo nero with crumbles of tangy Fleet Valley blue cheese and accessorizes them beautifully with fresh mint and. Method Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes. Add the thyme and the frozen broccoli, and stir in the heat for a minute or so. Cover and bring the soup to the boil. Place the soup in the bowl of a food processor and whizz until it is smooth.
So that is going to wrap it up for this exceptional food broccoli blue cheese soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
