Broccoli and Blue Cheese Soup
Broccoli and Blue Cheese Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, broccoli and blue cheese soup. One of my favorites. For mine, I’m gonna make it a little 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. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.

Broccoli and Blue Cheese Soup is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Broccoli and Blue Cheese Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:
  1. Get 25 ml oil
  2. Get 1 tbsp butter
  3. Take 1 onion, chopped
  4. Make ready 1 stalk celery, sliced
  5. Make ready 1 carrot, cubed about 0,5 cm
  6. Prepare 1 potato, cubed about 0.5cm
  7. Prepare 1 stem leak, sliced
  8. Take 1 bunch parsley, chopped
  9. Make ready 1 broccoli
  10. Take 1 tsp salt
  11. Make ready 2 tsp freshly ground black pepper
  12. Prepare 1 lt chicken or vegetable stock
  13. Take 80 g blue cheese, crumbled

Light and creamy broccoli soup with Danish blue cheese. The blue cheese can be substituted for other cheeses such as blue Stilton or Gorgonzola. 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.

Instructions to make Broccoli and Blue Cheese Soup:
  1. Cut the stalks of the broccoli and cube them into about 0,5cm pieces. Then cut the flowers smaller.
  2. Preheat a pot on a medium to high heat. Fry onions in oil for about 10 minutes or until translucent.
  3. Put in the butter. Followed by the rest of the vegetables, excluding the broccoli flowers and the parsley. Fry for 10 minutes.
  4. Add the stock, salt and pepper, bring to a boil, reduce the heat and simmer for 20 minutes, stirring occasionally.
  5. Now add the broccoli flowers and parsley, simmer for another 20 minutes stirring occasionally.
  6. 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. 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.

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