Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brocolli & stilton soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Brocolli & Stilton Soup is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Brocolli & Stilton Soup is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook brocolli & stilton soup using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brocolli & Stilton Soup:
- Take 1 head brocolli, cut into florets, end of stalk discarded,
- Get 2 spring onions, sliced,
- Prepare 70 g Stilton cheese, left to ripen at room temperature,
- Prepare 1 knob unsalted butter,
- Get 90 ml soured cream,
- Get 200 ml unsweetened almond milk,
- Get 1 grating of nutmeg,
- Make ready 1/2 tsp garlic granules,
- Make ready 1/4 tsp white pepper,
- Get Salt to season
- Get Garnish:
- Make ready Around 20g extra stilton, crumbled,
- Prepare Cracked black pepper
- Take Equipment Needed:
- Get 1 hand or regular blender
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Instructions to make Brocolli & Stilton Soup:
- 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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