Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, broccoli blue cheese soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Broccoli blue cheese soup is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Broccoli blue cheese soup is something that I have loved my whole life. They’re fine and they look wonderful.

A smooth vegetable soup with blue cheese that's great for a comforting meal. A broccoli and stilton soup recipe triple-tested by the BBC Good Food team. Also reserve a small handful of crumbled cheese.

To begin with this recipe, we must prepare a few components. You can cook broccoli blue cheese soup using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Broccoli blue cheese soup:

1. Take Ingredients
2. Take 2 cube (or tsp) chicken stock
3. Make ready 1/2 pinch ground cumin
4. Prepare 1 pinch ground nutmeg
5. Prepare 1 pinch cajun seasoning or cayenne pepper
6. Make ready 2 tbsp wheat flour
7. Make ready 2 tbsp corn flour
8. Prepare 60 grams blue cheese
9. Get 1/2 carrot or parsnip
10. Prepare 30 grams butter
11. Prepare 150 ml heavy cream
12. Get 4 cup hot water
13. Take 1 head Broccoli (or 2)
14. Get 1/2 cup dried potato flakes

While I went out and bought England's most famous Blue Cheese, Stilton, specifically to make the soup, you could easily use any leftover Blue from your next Cheese Board. The most popular new book about soup and only soup comes from British restaurateur John Vincent and food writer Jane Vincent. Leon Happy Soups brings the recipes from the beloved London produce palace straight to your own kitchen. Remember: A boring bowl is not a happy bowl.

Instructions to make Broccoli blue cheese soup:

1. Wash and Cut the broccoli head and carrot or parsnip finely
2. Melt the butter in a sauce pan and add the carrot finely chopped until butter begins to Brown
3. Add finely chopped broccoli head and 2 cups water. I like to cut the outer 'skin' off the stalk and add the soft part off the stalk finely chopped also, but leave it out if you want. Feed the scraps to your rabbit if you have one.
4. Add a generous amount of pepper and the chicken stock. add the wheat flour
5. Bring to boil for 10 minutes and use a potato masher to mush things up a bit. This step determines the texture of your soup so leave it boiling longer for a thicker smooth soup our shorter for a crunchy thinner soup.
6. Add the rest of water and corn flour, add spices and reduce heat.
7. Once it's on a gentle simmer to avoid splitting, add cream and blue cheese.
8. Add remaining seasoning and potato flakes. Taste the soup to see if anything is missing for your preferences.
9. This should easily feed 2 hungry people. Double the recipe for left-overs to freeze or have up to 2 days later (the taste will get stronger).
10. Hopefully your wonderful wife is just pulling the flatbread out of the oven about now (mine sure was). Serve and enjoy

The creator of this creamy soup—Sunset reader Amy Bentley, of Scottsdale, Arizona—suggests using an American blue cheese; we especially like it with Point Reyes Original Blue. Potato, Sweet Corn & Bacon Chowder. Heat the olive oil in a large saucepan over a medium heat. Make this broccoli cheese soup recipe with leftover blue cheese. Try this easy soup for Boxing Day.

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