Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Broccoli blue cheese It is one of my favorites food. For mine, I will make it a little bit unique. This is gonna smell and look deliciou

A smooth vegetable soup with blue cheese thats 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.

Creamy Broccoli and Cauliflower Soup with Blue Cheese. This Soup recipe is so easy to make and extra special because this is my Moms recipe and I love thi I have been making broccoli cheese soup for years but this version is MUCH easier!!

The Ingredients need to make Broccoli blue cheese soup:

1. It’s of Ingredients
2. You need 2 of cube (or tsp) chicken stock
3. You need 1/2 pinch of ground cumin
4. Prepare 1 pinch of ground nutmeg
5. You need 1 pinch of cajun seasoning or cayenne pepper
6. Prepare 2 tbsp of wheat flour
7. Prepare 2 tbsp of corn flour
8. It’s 60 grams of blue cheese
9. You need 1/2 of carrot or parsnip
10. It’s 30 grams of butter
11. You need 150 ml of heavy cream
12. Prepare 4 cup of hot water
13. You need 1 head of Broccoli (or 2)
14. It’s 1/2 cup of 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. This is soup perfectly pungent and an easy way to get your green on. Remove the saucepan from the heat and crumble in the blue cheese.

Step to make Broccoli blue cheese soup:

1. Wash and Cut the broccoli head and carrot or parsnip finely
2. Melt the butter in a sauce pan and add the carrot finely chopped until butter begins to Brown
3. Add finely chopped broccoli head and 2 cups 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.
4. Add a generous amount of pepper and the chicken stock. add the wheat flour
5. 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
6. Add the rest of water and corn flour, add spices and reduce heat.
7. Once its on a gentle simmer to avoid splitting, add cream and blue cheese.
8. Add remaining seasoning and potato flake Taste the soup to see if anything is missing for your preference
9. 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).
10. Hopefully your wonderful wife is just pulling the flatbread out of the oven about now (mine sure was). Serve and enjoy

Whizz with a hand blender or transfer into a food processor and blitz until smooth. 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. Light and creamy broccoli soup with Danish blue cheese. The blue cheese can be substituted for other cheeses such as blue Stilton or Gorgonzola.

So that’s going to wrap it up with this special food Broccoli blue cheese Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!