1 large head of broccoli, chopped up including the stalk (save a few florettes for decoration) 50g blue cheese, crumbled plus extra to garnish; ¼ cup sunflower seeds ; ¼ cup plain, unsweetened yoghurt (optional) salt and pepper Method. Place in a blender (or use a stick blender) and whizz until smooth. Cut and add broccoli to the chicken stock. Raspberries, blackberries and blueberries... make the most of this summer bounty. Spoon out 1 cup small florets and reserve. Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. 2 Add chicken stock and cook, covered, for 5 minutes or until potato is tender. Puree soup until very smooth and divide into four bowls. Broccoli and blue cheese are a match made in heaven in this soup recipe. Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender. Use a hand wand or food processor to blend to a fine soup. Add the thyme and the broccoli, and stir in the heat for a minute or so. Broccoli blue cheese soup Since I relocated from Los Angeles to Wisconsin in 2020, I’ve been immersing myself in all things Midwest and local. Place the soup in the bowl of a food processor and whizz until it is smooth. Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender. I chose to sub in Roth (Wisconsin cheesemakers) buttermilk blue cheese for the Stilton and I’m so happy with my choice (in fact I’m planning a mac and cheese with it, so stay tuned.) STEP 1 Heat the oil in a pan, add the chopped onions, and cook gently until softened. Blend for a lovely creamy green soup, and serve with dollop sour cream and broccoli spear. Add ¾ of the blue cheese chopped, salt and pepper and cream to the pot. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. Salt & pepper . Bring to a simmer and cook until kumara is completely soft. Add salt land pepper to taste. Reserve 1 C florets. Add broccoli and stock and cook covered until florets are tender, about 7 minutes. Simply place 2 pottles of 100g of Pure Foods Creamy Broccoli (Pureed) into a pot. Fish and chips are a great kiwi summer treat but where to get the good ones? 3 Add bacon mixture, cream, blue cheese and parsley to … Fantastic and simple. Add to the boiling stock, cover and boil until just tender (six to eight minutes). Add about one cup of the salted water from saucepan. Simmer until broccoli is … Sauté the onion in the olive oil in a large saucepan over a medium heat for a couple of minutes. Add broccoli and enough chicken stock to cover the broccoli and curry powder. Select or search for your local New World store. Turn off and cool slightly then add the blue cheese, stirring through until melted. Melt butter in a medium pot over high heat. STEP 2 Add the potatoes and stock bring to the boil and simmer until the potatoes are tender. Directions . Remove from heat and blend together with a stick blender. Photo / Babiche Martens. Put the garlic, onion and oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes. Stir in the cream and blue cheese. Pomegranate seeds add a gorgeous pop of colour to countless sweet and savoury dishes. knob of butter 1 onion, diced 1 large head of broccoli ½ a cauliflower 1½ – 2 cups vegetable stock 100g blue vein cheese salt and pepper to taste 100ml cream (optional) Heat the butter… Serve piping hot with cheesy toasts. Cover and bring the soup to the boil. Place the soup in the bowl of a food processor and whizz until it is smooth. Cold Weather Fare: Extra-Savory Broccoli & Blue Cheese Soup Garnish with the reserved florets, a sprinkle of the remaining Castello Blue Cheese and a few croutons. Meanwhile, heat oil in a large trying pan over moderate heat. Add stock and broccoli stalks and potato, cook until soft, 10 minutes. Sprinkle with extra blue cheese, pine nuts and serve with thick slices of ciabatta for a truly comforting meal Mar 20, 2017 11:47pm Other products you … View your shopping basket or browse other items. ... Auckland 1050 09 5227034 remuera@juk.co.nz. Add rocket and stir … Bring to the boil whilst stirring. Stir in the cream and blue cheese. A simple soup to make using fresh broccoli. Season to … Don't forget to season with salt and pepper. Add all the stock and simmer until tender 30-40 minutes. Serve the soup in … VISIT ONE OF OUR STORES TODAY! Add 75g blue cheese, salt, pepper, and cream to the pot. Add onion and cook until softened, about 4 minutes. Add crumbled blue vein, and check seasonings. I am a bit of a sucker for blue cheese, so couldn’t resist sprinkling extra over the top to melt — perfect on a rainy winter’s day by the fire. Within 30 minutes, a decadent soup was ready to eat. Add the thyme and the frozen A crumble of blue cheese . Broccoli and Blue Cheese Soup. They had the biggest heads of broccoli at the Mangawhai farmers’ market this weekend, so into the soup pot one went, along with onion, garlic, … Crumble in cheese, reserving a little for garnish. Broccoli & Blue Cheese Soup Walking the fine line between nourishing and decadent, this broccoli soup is served with blue cheese crumbled through and cheesy toast for dipping. Add broccoli, kumara and chicken stock. Add the chopped broccoli and potato then fry while stirring until slightly tender; about 3 minutes. Add stock and cook until potatoes are tender. Season with pepper (no salt should be needed). Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. With winter fast approaching, a homemade soup doesn't get much more nourishing than this – full of greens and flavour. Add bacon and when cooked, add potatoes and cook for a few minutes while stirring. Devour cherries in their freshest glory, or get cooking with these cherry recipes. Blend the soup mixture using a food … It was perfect. Add the cheddar and stir. Sprinkle in flour, salt and pepper, and stir in the stock and milk. Add water and blue cheese. In a large pot, melt butter. Add onions and garlic, cooking for 5 minutes to soften but not brown. Melt butter in a medium pot over high heat. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. There has been a chill in the air during the last few weeks. Serve with your favourite crusty bread. Gardening guru, Claire Mummery, shares her best tomato growing tips. Availability: Out Of Stock. Allow to thicken, add broccoli and. Using a slotted spoon, remove broccoli from water and place in a blender or food processor. Divide mixture among 4 bowls. Purée soup in a blender until very smooth. While the stock is heating, cut broccoli into florets, including stalks. Also reserve a small handful of crumbled cheese. Now add the rest of the broccoli and cook for 5 minutes, then add blue cheese and blend until smooth, season with black pepper and salt if needed, taste first! Broccoli and blue cheese pair together beautifully in this delicious soup recipe. 2 pottles of 100g Pure Foods Creamy Broccoli (Pureed) 200ml water . Cut cauliflower into small florets and place in a roasting dish. Pea fritters with asparagus and poached egg recipe, Courgette and white chocolate chunk loaf recipe, Lebanese chicken kebabs with cauliflower rice recipe, Spinach and pistachio-stuffed chicken wrapped in prosciutto recipe, Lincoln's Table: Sizzling Korean duck bbq a unique culinary experience. Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes. Most of us love cauliflower cheese – this soup offers the same delicious flavour! Spoon out 1 cup small florets and reserve. Broccoli & Blue Cheese Soup. Cook and stir onion, garlic and bacon for 5 minutes or until onion is soft. Mix all the ingredients together and simmer on a low heat for 20 minutes, stirring every so often. Cover and bring the soup to the boil. Add onion and garlic, cook until softened, about 4 minutes. With the zing of blue cheese, this creamy soup is a winner. They had the biggest heads of broccoli at the Mangawhai farmers’ market this weekend, so into the soup pot one went, along with onion, garlic, blue cheese and, of course, the home-made stock. Spread out in a single layer, season with salt and pepper and pour 1 cup of stock or water into the base of the dish. This one is packed with nutrients and is bursting with flavour. Garnish each with reserved florets, a sprinkle of remaining Castello Blue cheese, and a few croutons. Recipe - Broccoli and blue cheese soup. In a large saucepan, cook the onion in olive oil until tender, but not browned. It is a unique barbecue experience for Kiwis. Add kumara and blue cheese. Delicious! You really have to be a fan of blue cheese to like this. Add 75g blue cheese, salt, pepper, and cream to the pot. JUK Parnell 305 Parnell Rd, Parnell, Auckland 1052 09 3031446 parnell@juk.co.nz. With winter fast approaching, a homemade soup doesn't get much more nourishing than this – full of greens and flavour. Saute broccoli stalks and leek in oil for 5 minutes Add potatoes and chicken stock, simmer until potatoes are just tender Add broccoli and simmer approximately 4 minutes until broccoli is tender and potatoes are cooked Blend the soup with half of the blue cheese Crumble in cheese and stir until melted. I added a minced clove of garlic about 30 seconds before adding the vegetables. Add broccoli and simmer until just tender - no more or you will lose the great green colour. When adding the cheese, I added a dash of red pepper flakes to give it a little bite. Purée in a food processor then season. 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