Cauliflower Blue Cheese Soup
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.
broccoli and blue cheese soup slimming world
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 Blue Cheese Soup DIVERSE DINNERS
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.
Donal Skehan Cauliflower and Blue Cheese Soup
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.
Leek Blue Cheese Soup Recipe Honey and Birch
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 Just a Little
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.
Fleur DeLectable Blue Cheese, Bacon and Potato 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.
Celeriac Spinach & Blue Cheese Soup Littlesugarsnaps
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.
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Broccoli & blue cheese soup Soups Recipes AMC Cookware
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.
Cauliflower and Blue Cheese Soup (Light) Not Enough Cinnamon
Instructions. Melt the butter in a large frying pan over a gentle heat. Add the onion, celery and garlic, then sauté for 5-10 minutes until the vegetables have softened. Chop both the broccoli into florets. Trim the outer edges of the broccoli stalk then dice the remainder of the stalk.
Tomato Blue Cheese Soup Felix & Greg
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.
Celeriac Spinach & Blue Cheese Soup Littlesugarsnaps
In a large stock pan heat the olive oil, add the garlic and onions, then gently cook for 2-3 minutes. Next add the apples, celery stalks, sage and oregano. Stir well before pouring in the stock. Bring to a simmer and then add the celery leaves. Mix well to help the leave to wilt.
Roasted Cauliflower and Blue Cheese Soup dish » Dish Magazine
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 and blue cheese soup recipe Leah W's Kitchen
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
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, Potato, and Blue Cheese Soup (GF) Robust Recipes
In a large saucepan, melt butter over medium heat. Add onion and garlic and cook, stirring, until tender but not browned, about 5 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 are very soft.
