Easy Recipe: Perfect Broccoli blue cheese soup

Broccoli blue cheese soup. 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.

This Soup recipe is so easy to make and extra special because this is my Mom's recipe and I love this. I have been making broccoli cheese soup for years but this version is MUCH easier!! The most popular new book about soup and only soup comes from British restaurateur John Vincent and food writer Jane Vincent. You can cook Broccoli blue cheese soup using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Broccoli blue cheese soup

1. You need of Ingredients.
2. You need 2 of cube (or tsp) chicken stock.
3. Prepare 1/2 pinch of ground cumin.
4. You need 1 pinch of ground nutmeg.
5. It’s 1 pinch of cajun seasoning or cayenne pepper.
6. Prepare 2 tbsp of wheat flour.
7. It’s 2 tbsp of corn flour.
8. You need 60 grams of blue cheese.
9. Prepare 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.

Broccoli blue cheese soup instructions

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.

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.