Puree soup until very smooth and divide into four bowls. Most of us love cauliflower cheese â this soup offers the same delicious flavour! Remove from heat and blend together with a stick blender. Don't forget to season with salt and pepper. With winter fast approaching, a homemade soup doesn't get much more nourishing than this â full of greens and flavour. Add onion and garlic, cook until softened, about 4 minutes. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. Turn off and cool slightly then add the blue cheese, stirring through until melted. Salt & pepper . Cover and bring the soup to the boil. Raspberries, blackberries and blueberries... make the most of this summer bounty. VISIT ONE OF OUR STORES TODAY! Cook and stir onion, garlic and bacon for 5 minutes or until onion is soft. Crumble in cheese and stir until melted. Other products you ⦠Sprinkle with extra blue cheese, pine nuts and serve with thick slices of ciabatta for a truly comforting meal Mar 20, 2017 11:47pm Place the soup in the bowl of a food processor and whizz until it is smooth. Within 30 minutes, a decadent soup was ready to eat. Drizzle over butter and toss to lightly coat. Melt butter in a medium pot over high heat. Mix all the ingredients together and simmer on a low heat for 20 minutes, stirring every so often. I chose to sub in Roth (Wisconsin cheesemakers) buttermilk blue cheese for the Stilton and Iâm so happy with my choice (in fact Iâm planning a mac and cheese with it, so stay tuned.) They had the biggest heads of broccoli at the Mangawhai farmersâ market this weekend, so into the soup pot one went, along with onion, garlic, ⦠Place in a blender (or use a stick blender) and whizz until smooth. Add onion and cook until softened, about 4 minutes. Add broccoli and stock and cook covered until florets are tender, about 7 minutes. It is a unique barbecue experience for Kiwis. Sprinkle in flour, salt and pepper, and stir in the stock and milk. Delicious! 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 3 Add bacon mixture, cream, blue cheese and parsley to ⦠With the zing of blue cheese, this creamy soup is a winner. Cold Weather Fare: Extra-Savory Broccoli & Blue Cheese Soup Simmer until broccoli is ⦠Broccoli & Blue Cheese Soup. Add bacon and when cooked, add potatoes and cook for a few minutes while stirring. Garnish with the reserved florets, a sprinkle of the remaining Castello Blue Cheese and a few croutons. Bring to the boil whilst stirring. Cut cauliflower into small florets and place in a roasting dish. Purée in a food processor then season. Broccoli and blue cheese pair together beautifully in this delicious soup recipe. 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 stock and cook until potatoes are tender. When adding the cheese, I added a dash of red pepper flakes to give it a little bite. Divide mixture among 4 bowls. Fish and chips are a great kiwi summer treat but where to get the good ones? View your shopping basket or browse other items. Add broccoli and enough chicken stock to cover the broccoli and curry powder. Crumble the stock cube into the 1.2L of water then pour into the pan and simmer for 20 minutes until the broccoli and potato are tender. Add 75g blue cheese, salt, pepper, and cream to the pot. Broccoli and Blue Cheese Soup. It was perfect. 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. Pomegranate seeds add a gorgeous pop of colour to countless sweet and savoury dishes. Stir in the cream and blue cheese. knob of butter 1 onion, diced 1 large head of broccoli ½ a cauliflower 1½ â 2 cups vegetable stock 100g blue vein cheese salt and pepper to taste 100ml cream (optional) Heat the butter⦠Simply place 2 pottles of 100g of Pure Foods Creamy Broccoli (Pureed) into a pot. Add kumara and blue cheese. With winter fast approaching, a homemade soup doesn't get much more nourishing than this â full of greens and flavour. Add all the stock and simmer until tender 30-40 minutes. Reserve 1 C florets. Spoon out 1 cup small florets and reserve. Use a hand wand or food processor to blend to a fine soup. Serve piping hot with cheesy toasts. Blend for a lovely creamy green soup, and serve with dollop sour cream and broccoli spear. Serve the soup in ⦠In a large saucepan, cook the onion in olive oil until tender, but not browned. 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. Add to the boiling stock, cover and boil until just tender (six to eight minutes). 2 pottles of 100g Pure Foods Creamy Broccoli (Pureed) 200ml water . STEP 2 Add the potatoes and stock bring to the boil and simmer until the potatoes are tender. Stir in the cream and blue cheese. Add 75g blue cheese, salt, pepper, and cream to the pot. 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! Bring to a simmer and cook until kumara is completely soft. Add the cheddar and stir. Photo / Babiche Martens. You really have to be a fan of blue cheese to like this. Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes. STEP 1 Heat the oil in a pan, add the chopped onions, and cook gently until softened. Add broccoli, kumara and chicken stock. Add water and blue cheese. NZ$ 18.00. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. Place the soup in the bowl of a food processor and whizz until it is smooth. 2 Add chicken stock and cook, covered, for 5 minutes or until potato is tender. Add stock and broccoli stalks and potato, cook until soft, 10 minutes. Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender. Availability: Out Of Stock. Recipe - Broccoli and blue cheese soup. Add broccoli and simmer until just tender - no more or you will lose the great green colour. Broccoli blue cheese soup Since I relocated from Los Angeles to Wisconsin in 2020, Iâve been immersing myself in all things Midwest and local. Meanwhile, heat oil in a large trying pan over moderate heat. Using a slotted spoon, remove broccoli from water and place in a blender or food processor. Garnish each with reserved florets, a sprinkle of remaining Castello Blue cheese, and a few croutons. 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. Select or search for your local New World store. cook carefully for 10 minutes until tender. Add the thyme and the broccoli, and stir in the heat for a minute or so. Add ¾ of the blue cheese chopped, salt and pepper and cream to the pot. Season to ⦠This one is packed with nutrients and is bursting with flavour. Blend the soup mixture using a food ⦠Fantastic and simple. Spoon out 1 cup small florets and reserve. Stock and cook, covered, until florets are tender, about 7 minutes garlic about seconds... 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