Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, creamy broccoli & stilton soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Creamy Broccoli & Stilton Soup is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Creamy Broccoli & Stilton Soup is something which I’ve loved my whole life.
Broccoli cooked in a creamy garlic butter sauce and topped with cheese and bacon all in one pan! A made-from-scratch Broccoli Casserole with tender broccoli baked in a creamy cheese sauce. This vegetarian combo is a real nutrition powerhouse.
To begin with this recipe, we must prepare a few ingredients. You can cook creamy broccoli & stilton soup using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Creamy Broccoli & Stilton Soup:
- Take 1 head Broccoli, roughly chopped
- Make ready 2 large Onions, chopped
- Prepare 2 sticks Celery, in 1 cm slices
- Get 3 cloves Garlic, chopped
- Get 2 Potatoes, diced
- Prepare 1 Leek, in 1 cm slices
- Take 1 3/4 litres Ham stock. I used ham stock from a large gammon joint cooked the previous day but, if homemade stock isn’t available, good quality stock cubes work fine
- Make ready Oil
- Take Butter, preferably unsalted
- Prepare Ground black pepper
- Make ready Crème Fraîche
- Make ready 200-250 g Stilton cheese
It's an easy healthy soup that everyone loves (plus it's vegan and Here's a creamy broccoli potato soup that will blow your mind. Creamy Broccoli Soup. featured in Healthy Holiday Leftovers. By Sophie Godwin - Cookery writer. Broccoli, peas and pine nuts combine with crème fraîche and mustard for.
Instructions to make Creamy Broccoli & Stilton Soup:
- Heat the oil in a stockpot or very large saucepan. Add the onions and gently fry for two minutes, resisting the temptation to stir unless the onions appear to be sticking. If so, add a splash of water.
- Add the garlic, stir and fry another minute.
- Add the celery and leeks and a generous knob of butter. Stir to ensure all the veg are coated with a little oil/butter and continue to fry gently for another three minutes.
- Add the potatoes and any well-chopped broccoli stalks, stir and then add the stock. Stir well and then add the rest of the broccoli. Cover and bring to the boil.
- Reduce the heat, stir well and leave on a medium simmer for 25 minutes or until the vegetables are softened.
- Stir, taste and season with pepper but not salt. Remove from heat.
- In batches, whizz in a blender to a smooth consistency. Transfer to a saucepan and reheat.
- Crumble the Stilton cheese into the hot soup and give it all a good stir until it has melted.
- Serve piping hot with a small dollop of crème fraîche per individual bowl. Accompany with granary bread or crusty roll. Not too much soup or bread if the soup is just a starter as this soup is fairly filling.
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