Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, brocolli & stilton soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Broccoli is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is a cruciferous vegetable rich in nutrients. Possible health benefits include lowering cancer risk and boosting the immune system.
Brocolli & Stilton Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Brocolli & Stilton Soup is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook brocolli & stilton soup using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Brocolli & Stilton Soup:
- Get 1 head brocolli, cut into florets, end of stalk discarded,
- Get 2 spring onions, sliced,
- Prepare 70 g Stilton cheese, left to ripen at room temperature,
- Get 1 knob unsalted butter,
- Prepare 90 ml soured cream,
- Make ready 200 ml unsweetened almond milk,
- Get 1 grating of nutmeg,
- Prepare 1/2 tsp garlic granules,
- Prepare 1/4 tsp white pepper,
- Make ready Salt to season
- Prepare Garnish:
- Make ready Around 20g extra stilton, crumbled,
- Prepare Cracked black pepper
- Make ready Equipment Needed:
- Take 1 hand or regular blender
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Instructions to make Brocolli & Stilton Soup:
- Bring a large saucepan of salted water to the boil and add the brocolli. Cover with a lid and boil until tender and a knife passes through the stalks easily. Drain off the water completely.
- Add the brocolli back into the saucepan and season with the pepper and a pinch of salt.
- Add in the spring onions, garlic granules, and grate over a bit of nutmeg. Add the knob of butter followed by the soured cream. Give everything a good stir. The brocolli should break down into smaller pieces.
- Remove the soup from the heat. Blend until most lumps have disappeared and a thick texture is achieved. Add the milk then blend again until smooth and creamy.
- Return the soup to the heat (a medium to low heat should suffice), and crumble in the soft ripened blue cheese. Stir the cheese through and allow it to melt into the soup. Do this until no lumps remain. Season with more salt to taste.
- Serve up and crumble over a little more cheese as a garnish if you'd like, and add some cracked black pepper to taste. Enjoy!
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