Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, broccoli blue cheese soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Broccoli blue cheese soup is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Broccoli blue cheese soup is something that I have loved my entire life.

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.

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

The ingredients needed to make Broccoli blue cheese soup:

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

Instructions 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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