Easiest Way to Prepare Award-winning Broccoli and Blue Cheese Soup

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We hope you got benefit from reading it, now let’s go back to broccoli and blue cheese soup recipe. You can have broccoli and blue cheese soup using 13 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Broccoli and Blue Cheese Soup:

1. You need 25 ml of oil.
2. Get 1 tbsp of butter.
3. Use 1 of onion, chopped.
4. Take 1 stalk of celery, sliced.
5. Get 1 of carrot, cubed about 0,5 cm.
6. You need 1 of potato, cubed about 0.5cm.
7. Get 1 of stem leak, sliced.
8. Prepare 1 bunch of parsley, chopped.
9. Take 1 of broccoli.
10. Use 1 tsp of salt.
11. You need 2 tsp of freshly ground black pepper.
12. Prepare 1 of lt chicken or vegetable stock.
13. Provide 80 g of blue cheese, crumbled.

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..

Use the immersion blender to thoroughly blend the. This broccoli and stilton soup is perfect for warming up on a cold winter evening. Carefully blend the soup until completely smooth, then check the seasoning. Divide among four warmed soup bowls and top with crumbled Stilton, a drizzle of oil and a sprinkle of chilli flakes. The most popular new book about soup and only soup comes from British restaurateur John Vincent and food writer Jane Vincent.

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