broccoli and blue cheese soup nz

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