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. 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 the soup in the bowl of a food processor and whizz until it is smooth. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. Sprinkle with extra blue cheese, pine nuts and serve with thick slices of ciabatta for a truly comforting meal Mar 20, 2017 11:47pm You really have to be a fan of blue cheese to like this. Serve with your favourite crusty bread. Broccoli and Blue Cheese Soup. Also reserve a small handful of crumbled cheese. It was perfect. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. While the stock is heating, cut broccoli into florets, including stalks. Stir in the cream and blue cheese. Broccoli & Blue Cheese Soup. There has been a chill in the air during the last few weeks. Blend for a lovely creamy green soup, and serve with dollop sour cream and broccoli spear. Serve the soup in ⦠Add 75g blue cheese, salt, pepper, and cream to the pot. Cold Weather Fare: Extra-Savory Broccoli & Blue Cheese Soup Spoon out 1 cup small florets and reserve. Season to ⦠Cook and stir onion, garlic and bacon for 5 minutes or until onion is soft. Add kumara and blue cheese. Spoon out 1 cup small florets and reserve. Add to the boiling stock, cover and boil until just tender (six to eight minutes). 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. When adding the cheese, I added a dash of red pepper flakes to give it a little bite. I added a minced clove of garlic about 30 seconds before adding the vegetables. Recipe - Broccoli and blue cheese soup. 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! JUK Parnell 305 Parnell Rd, Parnell, Auckland 1052 09 3031446 parnell@juk.co.nz. Crumble in cheese and stir until melted. Directions . 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. With winter fast approaching, a homemade soup doesn't get much more nourishing than this â full of greens and flavour. A simple soup to make using fresh broccoli. Season with pepper (no salt should be needed). Purée soup in a blender until very smooth. Availability: Out Of Stock. 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. View your shopping basket or browse other items. 2 Add chicken stock and cook, covered, for 5 minutes or until potato is tender. Crumble in cheese, reserving a little for garnish. Pomegranate seeds add a gorgeous pop of colour to countless sweet and savoury dishes. Simmer until broccoli is ⦠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.) Other products you ⦠Peel and finely chop onion and garlic and sauté in a saucepan with a little olive oil until just tender. Broccoli blue cheese soup Since I relocated from Los Angeles to Wisconsin in 2020, Iâve been immersing myself in all things Midwest and local. Photo / Babiche Martens. With winter fast approaching, a homemade soup doesn't get much more nourishing than this â full of greens and flavour. Add the thyme and the broccoli, and stir in the heat for a minute or so. Delicious! Allow to thicken, add broccoli and. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. Within 30 minutes, a decadent soup was ready to eat. Remove from heat and blend together with a stick blender. Add the chopped broccoli and potato then fry while stirring until slightly tender; about 3 minutes. Cover and bring the soup to the boil. Drizzle over butter and toss to lightly coat. Add crumbled blue vein, and check seasonings. Fantastic and simple. Gardening guru, Claire Mummery, shares her best tomato growing tips. Meanwhile, heat oil in a large trying pan over moderate heat. Bring to the boil whilst stirring. cook carefully for 10 minutes until tender. Divide mixture among 4 bowls. Turn off and cool slightly then add the blue cheese, stirring through until melted. VISIT ONE OF OUR STORES TODAY! Add stock and cook until potatoes are tender. Add broccoli and stock and cook covered until florets are tender, about 7 minutes. Select or search for your local New World store. Melt butter in a medium pot over high heat. ... Auckland 1050 09 5227034 remuera@juk.co.nz. Melt butter in a medium pot over high heat. Add broccoli, kumara and chicken stock. Most of us love cauliflower cheese â this soup offers the same delicious flavour! Add onion and cook until softened, about 4 minutes. Add water and blue cheese. In a large pot, melt butter. Serve piping hot with cheesy toasts. Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Garnish with the reserved florets, a sprinkle of the remaining Castello Blue Cheese and a few croutons. Add 75g blue cheese, salt, pepper, and cream to the pot. Add the thyme and the frozen Add broccoli and enough chicken stock to cover the broccoli and curry powder. Broccoli and blue cheese pair together beautifully in this delicious soup recipe. Mix all the ingredients together and simmer on a low heat for 20 minutes, stirring every so often. Blend the soup mixture using a food ⦠Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes. Cut and add broccoli to the chicken stock. 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. Simply place 2 pottles of 100g of Pure Foods Creamy Broccoli (Pureed) into a pot. Add onion and garlic, cook until softened, about 4 minutes. Devour cherries in their freshest glory, or get cooking with these cherry recipes. Add bacon and when cooked, add potatoes and cook for a few minutes while stirring. 2 pottles of 100g Pure Foods Creamy Broccoli (Pureed) 200ml water . 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 salt land pepper to taste. 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. NZ$ 18.00. Stir in the cream and blue cheese. Add onions and garlic, cooking for 5 minutes to soften but not brown. Using a slotted spoon, remove broccoli from water and place in a blender or food processor. Sauté the onion in the olive oil in a large saucepan over a medium heat for a couple of minutes. Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender. 3 Add bacon mixture, cream, blue cheese and parsley to ⦠Spread out in a single layer, season with salt and pepper and pour 1 cup of stock or water into the base of the dish. Don't forget to season with salt and pepper. Sprinkle in flour, salt and pepper, and stir in the stock and milk. This one is packed with nutrients and is bursting with flavour. Purée in a food processor then season. Cut cauliflower into small florets and place in a roasting dish. Add rocket and stir ⦠Broccoli and blue cheese are a match made in heaven in this soup recipe. Add stock and broccoli stalks and potato, cook until soft, 10 minutes. Add all the stock and simmer until tender 30-40 minutes. Add about one cup of the salted water from saucepan. Use a hand wand or food processor to blend to a fine soup. STEP 2 Add the potatoes and stock bring to the boil and simmer until the potatoes are tender. STEP 1 Heat the oil in a pan, add the chopped onions, and cook gently until softened. Puree soup until very smooth and divide into four bowls. Raspberries, blackberries and blueberries... make the most of this summer bounty. 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. In a large saucepan, cook the onion in olive oil until tender, but not browned. Add ¾ of the blue cheese chopped, salt and pepper and cream to the pot. Fish and chips are a great kiwi summer treat but where to get the good ones? Reserve 1 C florets. 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 Place in a blender (or use a stick blender) and whizz until smooth. 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⦠It is a unique barbecue experience for Kiwis. Add the cheddar and stir. With the zing of blue cheese, this creamy soup is a winner. What better way to deal with it but to curl up inside with a bowl of soup! Add broccoli and simmer until just tender - no more or you will lose the great green colour. Place the soup in the bowl of a food processor and whizz until it is smooth. A crumble of blue cheese . Salt & pepper . Cover and bring the soup to the boil. 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