Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, broccoli blue cheese soup. One of my favorites food recipes. This time, I will 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.

Broccoli blue cheese soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Broccoli blue cheese soup is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have broccoli blue cheese soup using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Broccoli blue cheese soup:

1. Make ready Ingredients
2. Take 2 cube (or tsp) chicken stock
3. Get 1/2 pinch ground cumin
4. Get 1 pinch ground nutmeg
5. Prepare 1 pinch cajun seasoning or cayenne pepper
6. Make ready 2 tbsp wheat flour
7. Prepare 2 tbsp corn flour
8. Get 60 grams blue cheese
9. Make ready 1/2 carrot or parsnip
10. Prepare 30 grams butter
11. Prepare 150 ml heavy cream
12. Make ready 4 cup hot water
13. Take 1 head Broccoli (or 2)
14. Take 1/2 cup dried potato flakes

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. Make this broccoli cheese soup recipe with leftover blue cheese.

Steps 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 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.
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 soup.
6. Add the rest of water and corn flour, add spices and reduce heat.
7. Once it's on a gentle simmer to avoid splitting, add cream and blue cheese.
8. Add remaining seasoning and potato flakes. Taste the soup to see if anything is missing for your preferences.
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

Try this easy soup for Boxing Day. A broccoli soup is a wonderful winter soup to quickly whip up when you need some green vegetables and you've had enough of all that Christmas turkey and ham! Light and creamy broccoli soup with Danish blue cheese. The blue cheese can be substituted for other cheeses such as blue Stilton or Gorgonzola. This soup is great for fall and winter, has light, creamy texture and is loaded with flavors.

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