Broccoli and blue cheese soup recipe Leah W's Kitchen

Cauliflower and Blue Cheese Soup (Light) Not Enough Cinnamon

1⁄8 teaspoon fresh ground pepper. Melt butter in large saucepan over medium high heat. Add onion; cook 5 minutes or until soft. Add garlic; cook 1 minute. Add potatoes; cook 5 minutes. Add broth; bring to a boil. Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender. Stir in half-and-half, 1/2 cup of the cheese.

Creamy Cauliflower Blue Cheese Soup with Truffle Oil Just a Little

Broccoli and blue cheese soup is classic British cooking, and especially good for using up any leftover cheese from Christmas. Based on six portions without the optional toppings, each serving.

Fleur DeLectable Blue Cheese, Bacon and Potato Soup

Add cauliflower and cook for about 5 minutes or until lightly browned, stirring often. Cover with vegetable stock, add peppercorns and bring to a boil. Reduce to low heat, cover with a lid and simmer for about 15 minutes or until cauliflower is very soft. Remove from the heat and add blue cheese. Using an immersion blender, blend soup until.

Celeriac Spinach & Blue Cheese Soup Littlesugarsnaps

Melt butter in a large pan. Add mushrooms, leeks and onion. Fry for 5 minutes until starting to soften. Sprinkle the mushroom mixture with plain flour and mix well. Pour in the milk and stock. Stir everything together and leave to simmer on lowest heat with a lid on for about 20 minutes, stirring occasionally.

Creamy Cauliflower Blue Cheese Soup with Truffle Oil Recipe Creamy

Preheat the oven to 350 degrees F. Place the slices on a baking sheet. Brush the bread with olive oil. Place in the oven for 10 to 12 minutes, until golden and crunchy. To serve the soup, ladle spoonfuls of the soup into oven-safe ramekins or crocks. Place them on a baking sheet.

Broccoli & blue cheese soup Soups Recipes AMC Cookware

Sprinkle the mixture with the flour and stir. Add the chicken broth and bring to the boil. Add the milk and cook about five minutes. Step 3. Add the cheese and cook, stirring, until melted. Step 4. Meanwhile, pick over the spinach and remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well.

Roasted Cauliflower Blue Cheese Soup DIVERSE DINNERS

Add tomatoes and chopped basil and bring to simmer for 15 min. Using an immersion blender, puree until smooth (or use a stand blender, but be careful - hot soup will explode if top is not vented). Add cream cheese and stir until blended. Add milk, blue cheese and salt and pepper to taste and bring back to temp/simmer; immediately remove from.

Slow Cooker Broccoli and Blue Cheese Soup Confused Julia

Preheat the oven to 190°C/Gas 5. Peel the parsnips, top and tail them, then cut into large chunks. Put them into a large roasting tray with the onion. Spoon over the 2 tablespoons oil, season with some salt and pepper and toss the lot together. Slice the tops off the garlic bulbs, so the cloves inside are just exposed.

Leek Blue Cheese Soup Recipe Honey and Birch

Chop the celeriac into 1.5cm chunks. Add the celeriac and ¾ of the stock then cover and simmer for 15-20 minutes until the celeriac is cooked through. Put the blue cheese, spinach & the cream (or milk) into a blender. Pour the soup into the blender and whizz until smooth (or use a stick blender in the saucepan).

Celeriac Spinach & Blue Cheese Soup Littlesugarsnaps

In a Dutch oven, melt the butter over medium-low heat. Add the leeks, onion and garlic and cook them until softened and lightly browned, about 15 minutes. 2. Add the celery, carrots and broccoli stalks and cook a further 15 minutes until they are softened. 3. Add the Chicken stock and water.

broccoli and blue cheese soup slimming world

Directions. In a large saucepan, melt butter over medium heat. Add onions and garlic and cook, stirring, until tender but not browned, about 8 minutes. Add potatoes, season with salt and pepper and cook, stirring occasionally, for 5 minutes. Pour in broth; bring to a boil over high heat, then reduce heat to low, cover and simmer until potatoes.

Cauliflower and Blue Cheese Soup (Light) Not Enough Cinnamon

Let the soup cool for at least 10 minutes and then add the blue cheese and blend until smooth in a blender, working in batches if needed. Strain the soup through a fine-mesh strainer into a clean pot, taste, adjust the seasoning if necessary, and reheat gently. Serve immediately.

Broccoli, potato and blue cheese soup

Saute the leeks for 10-15 minutes. Add the blue cheese to the pot, stirring until the cheese is melted. Then add the flour, stirring constantly until absorbed. Mix in the mustard and black pepper. Add the chicken broth and turn heat to high. Stir until soup comes to a boil. Reduce heat, cover and simmer for 15 minutes.

Roasted Cauliflower and Blue Cheese Soup dish » Dish Magazine

Toss in the onion and cook until softened, about 5 minutes. Add the potatoes and cauliflower and cook, stirring frequently, for 2 minutes. Add the stock and water and bring to a boil. Reduce the heat to low, cover, and gently simmer until the veggies are tender, 20 to 25 minutes.

Celeriac Spinach & Blue Cheese Soup Littlesugarsnaps

Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute. Add the broth, cream and potato, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes before pureeing in a blender or food processor. Turn off the heat, return the soup to the pan, mix in the.

Donal Skehan Cauliflower and Blue Cheese Soup

Spoon out 1 cup small florets and reserve. Add 1/4 cup cheese, the salt, pepper, and half-and-half to pot. Working in batches, purée soup in a blender until very smooth, about 2 minutes per batch. Step 3. Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining 1/4 cup cheese, and a few croutons.