Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, broccoli and blue cheese soup. It is one of my favorites food recipes. For mine, I am going to 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 popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Broccoli and Blue Cheese Soup is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have broccoli and blue cheese soup using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli and Blue Cheese Soup:
- Prepare 25 ml oil
- Take 1 tbsp butter
- Prepare 1 onion, chopped
- Make ready 1 stalk celery, sliced
- Make ready 1 carrot, cubed about 0,5 cm
- Get 1 potato, cubed about 0.5cm
- Get 1 stem leak, sliced
- Take 1 bunch parsley, chopped
- Get 1 broccoli
- Make ready 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.
Instructions 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.
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