Step-by-Step Guide to Prepare Ultimate Broccoli blue cheese soup
Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, How to Make Perfect Broccoli blue cheese soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Broccoli blue cheese soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Broccoli blue cheese soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Broccoli blue cheese soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Broccoli blue cheese soup estimated approx 30 mins.
To get started with this particular recipe, we must prepare a few components. You can have Broccoli blue cheese soup using 14 ingredients and 10 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Broccoli blue cheese soup:
- Ingredients
- 2 cube (or tsp) chicken stock
- 1/2 pinch ground cumin
- 1 pinch ground nutmeg
- 1 pinch cajun seasoning or cayenne pepper
- 2 tbsp wheat flour
- 2 tbsp corn flour
- 60 grams blue cheese
- 1/2 carrot or parsnip
- 30 grams butter
- 150 ml heavy cream
- 4 cup hot water
- 1 head Broccoli (or 2)
- 1/2 cup dried potato flakes
Instructions to make Broccoli blue cheese soup
- Wash and Cut the broccoli head and carrot or parsnip finely
- Melt the butter in a sauce pan and add the carrot finely chopped until butter begins to Brown
- 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.
- Add a generous amount of pepper and the chicken stock. add the wheat flour
- 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.
- Add the rest of water and corn flour, add spices and reduce heat.
- Once it's on a gentle simmer to avoid splitting, add cream and blue cheese.
- Add remaining seasoning and potato flakes. Taste the soup to see if anything is missing for your preferences.
- 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).
- Hopefully your wonderful wife is just pulling the flatbread out of the oven about now (mine sure was). Serve and enjoy
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