update, how cooking recipe Brocolli Stilton Soup with 15 ingredients and 6 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Brocolli & Stilton Soup easy, fast, practical.
Good Afternoon my mother, at this time you can make recipe Brocolli & Stilton Soup with 15 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 6 stages of easy cooking Brocolli & Stilton Soup.
Ingredients all Brocolli & Stilton Soup
Needed 1 head : brocolli, cut into florets, end of stalk discarded,.
Prepare 2 : spring onions, sliced,.
Needed 70 g : Stilton cheese, left to ripen at room temperature,.
Needed 1 knob : unsalted butter,.
Prepare 90 ml : soured cream,.
Needed 200 ml : unsweetened almond milk,.
Needed 1 : grating of nutmeg,.
Prepare 1/2 tsp : garlic granules,.
Needed 1/4 tsp : white pepper,.
Prepare : Salt to season.
Prepare : Garnish:.
Needed : Around 20g extra stilton, crumbled,.
Prepare : Cracked black pepper.
Prepare : Equipment Needed:.
Needed 1 : hand or regular blender.
If all raw materials Brocolli & Stilton Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Stages Cooking 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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