Broccoli and blue cheese pair together beautifully in this delicious soup recipe. 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! Sauté the onion in the olive oil in a large saucepan over a medium heat for a couple of minutes. Add about one cup of the salted water from saucepan. 2 Add chicken stock and cook, covered, for 5 minutes or until potato is tender. Allow to thicken, add broccoli and. Peel and finely chop onion and garlic and sauté in a saucepan with a little olive oil until just tender. JUK Parnell 305 Parnell Rd, Parnell, Auckland 1052 09 3031446 parnell@juk.co.nz. Garnish with the reserved florets, a sprinkle of the remaining Castello Blue Cheese and a few croutons. When adding the cheese, I added a dash of red pepper flakes to give it a little bite. Gardening guru, Claire Mummery, shares her best tomato growing tips. Sprinkle in flour, salt and pepper, and stir in the stock and milk. Availability: Out Of Stock. ... Auckland 1050 09 5227034 remuera@juk.co.nz. Add stock and broccoli stalks and potato, cook until soft, 10 minutes. 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. 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… Drizzle over butter and toss to lightly coat. Bring to a simmer and cook until kumara is completely soft. A simple soup to make using fresh broccoli. Use a hand wand or food processor to blend to a fine soup. Add onions and garlic, cooking for 5 minutes to soften but not brown. Turn off and cool slightly then add the blue cheese, stirring through until melted. In a large saucepan, cook the onion in olive oil until tender, but not browned. Add the cheddar and stir. Cut cauliflower into small florets and place in a roasting dish. Don't forget to season with salt and pepper. 2 pottles of 100g Pure Foods Creamy Broccoli (Pureed) 200ml water . Add broccoli and simmer until just tender - no more or you will lose the great green colour. Delicious! cook carefully for 10 minutes until tender. Fantastic and simple. Melt butter in a medium pot over high heat. Add 75g blue cheese, salt, pepper, and cream to the pot. Sprinkle with extra blue cheese, pine nuts and serve with thick slices of ciabatta for a truly comforting meal Mar 20, 2017 11:47pm There has been a chill in the air during the last few weeks. Divide mixture among 4 bowls. Remove from heat and blend together with a stick blender. A crumble of blue cheese . Season with pepper (no salt should be needed). Add broccoli and stock and cook covered until florets are tender, about 7 minutes. Crumble in cheese, reserving a little for garnish. Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes. In a large pot, melt butter. Add rocket and stir … Add stock and cook until potatoes are tender. Broccoli and blue cheese are a match made in heaven in this soup recipe. Salt & pepper . Cook and stir onion, garlic and bacon for 5 minutes or until onion is soft. STEP 2 Add the potatoes and stock bring to the boil and simmer until the potatoes are tender. Purée in a food processor then season. Broccoli & Blue Cheese Soup. 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. While the stock is heating, cut broccoli into florets, including stalks. Place the soup in the bowl of a food processor and whizz until it is smooth. Meanwhile, heat oil in a large trying pan over moderate heat. It was perfect. Serve the soup in … Bring to the boil whilst stirring. Add onion and garlic, cook until softened, about 4 minutes. Simmer until broccoli is … 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. Blend the soup mixture using a food … Add ¾ of the blue cheese chopped, salt and pepper and cream to the pot. With winter fast approaching, a homemade soup doesn't get much more nourishing than this – full of greens and flavour. Add to the boiling stock, cover and boil until just tender (six to eight minutes). 3 Add bacon mixture, cream, blue cheese and parsley to … Stir in the cream and blue cheese. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. Broccoli and Blue Cheese Soup. Cold Weather Fare: Extra-Savory Broccoli & Blue Cheese Soup Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. With the zing of blue cheese, this creamy soup is a winner. Add bacon and when cooked, add potatoes and cook for a few minutes while stirring. Serve piping hot with cheesy toasts. Other products you … Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender. Garnish each with reserved florets, a sprinkle of remaining Castello Blue cheese, and a few croutons. Pomegranate seeds add a gorgeous pop of colour to countless sweet and savoury dishes. Stir in the cream and blue cheese. Most of us love cauliflower cheese – this soup offers the same delicious flavour! Cover and bring the soup to the boil. Mix all the ingredients together and simmer on a low heat for 20 minutes, stirring every so often. Simply place 2 pottles of 100g of Pure Foods Creamy Broccoli (Pureed) into a pot. Add the chopped broccoli and potato then fry while stirring until slightly tender; about 3 minutes. 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. Cut and add broccoli to the chicken stock. Add broccoli, kumara and chicken stock. 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. NZ$ 18.00. Recipe - Broccoli and blue cheese soup. Purée soup in a blender until very smooth. Spoon out 1 cup small florets and reserve. Season to … I added a minced clove of garlic about 30 seconds before adding the vegetables. Devour cherries in their freshest glory, or get cooking with these cherry recipes. Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Add all the stock and simmer until tender 30-40 minutes. 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.) 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 Add the thyme and the frozen 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, … Also reserve a small handful of crumbled cheese. VISIT ONE OF OUR STORES TODAY! Place the soup in the bowl of a food processor and whizz until it is smooth. Add kumara and blue cheese. Add onion and cook until softened, about 4 minutes. Serve with your favourite crusty bread. This one is packed with nutrients and is bursting with flavour. With winter fast approaching, a homemade soup doesn't get much more nourishing than this – full of greens and flavour. Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender. What better way to deal with it but to curl up inside with a bowl of soup! Place in a blender (or use a stick blender) and whizz until smooth. Add salt land pepper to taste. Select or search for your local New World store. Add water and blue cheese. STEP 1 Heat the oil in a pan, add the chopped onions, and cook gently until softened. Cover and bring the soup to the boil. 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. Fish and chips are a great kiwi summer treat but where to get the good ones? Puree soup until very smooth and divide into four bowls. You really have to be a fan of blue cheese to like this. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. 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. Directions . Crumble in cheese and stir until melted. 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. Photo / Babiche Martens. Using a slotted spoon, remove broccoli from water and place in a blender or food processor. Add crumbled blue vein, and check seasonings. Raspberries, blackberries and blueberries... make the most of this summer bounty. Reserve 1 C florets. Add broccoli and enough chicken stock to cover the broccoli and curry powder. It is a unique barbecue experience for Kiwis. Melt butter in a medium pot over high heat. Spoon out 1 cup small florets and reserve. 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