Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, brocolli & stilton soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Brocolli & Stilton Soup is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Brocolli & Stilton Soup is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook brocolli & stilton soup using 15 ingredients and 6 steps. Here is how you can achieve it.
Ingredients of Brocolli & Stilton Soup:
- Take 1 head brocolli, cut into florets, end of stalk discarded,
- Make ready 2 spring onions, sliced,
- Get 70 g Stilton cheese, left to ripen at room temperature,
- Prepare 1 knob unsalted butter,
- Get 90 ml soured cream,
- Prepare 200 ml unsweetened almond milk,
- Prepare 1 grating of nutmeg,
- Prepare 1/2 tsp garlic granules,
- Take 1/4 tsp white pepper,
- Make ready Salt to season
- Make ready Garnish:
- Get Around 20g extra stilton, crumbled,
- Get Cracked black pepper
- Prepare Equipment Needed:
- Make ready 1 hand or regular blender
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Brocolli & Stilton Soup instructions:
- 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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