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Before you jump to Broccoli blue cheese soup recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.
Enjoying healthy foods can make all the difference in the way we feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy types plays a role in a more wholesome feeling. Eating more vegetables helps you feel better than eating a portion of pizza. Selecting healthier food choices can be difficult when it is snack time. You can spend hours at the supermarket searching for the perfect snack foods to allow you to feel healthy. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting treat.
Yogurt is a snack many people ignore. Eating yogurt in place of a nutritious larger lunch is not a good idea. Low fat yogurt helps make a amazing snack, nonetheless. It contains a lot of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can actually help your digestive tract work appropriately depending upon the culture used to create it. Quick hint: select unsweetened yogurt and add walnuts or flaxseeds. It’s an simple way to lessen sugar while still enjoying a tasty snack.
You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s simple to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to broccoli blue cheese soup recipe. To cook broccoli blue cheese soup you only need 14 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Broccoli blue cheese soup:
- Take Ingredients
- Use cube (or tsp) chicken stock
- Get ground cumin
- Prepare ground nutmeg
- You need cajun seasoning or cayenne pepper
- Get wheat flour
- Prepare corn flour
- Get blue cheese
- Provide carrot or parsnip
- Use butter
- Get heavy cream
- Prepare hot water
- Take Broccoli (or 2)
- Provide dried potato flakes
Steps to make Broccoli blue cheese soup:
- Wash and Cut the broccoli head and carrot or parsnip finely
- Melt the butter in a sauce pan and add the carrot finely chopped until butter begins to Brown
- 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.
- Add a generous amount of pepper and the chicken stock. add the wheat flour
- 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.
- Add the rest of water and corn flour, add spices and reduce heat.
- Once it's on a gentle simmer to avoid splitting, add cream and blue cheese.
- Add remaining seasoning and potato flakes. Taste the soup to see if anything is missing for your preferences.
- 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).
- Hopefully your wonderful wife is just pulling the flatbread out of the oven about now (mine sure was). Serve and enjoy
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