Ultimate Making Recipe Creamy Broccoli Stilton Soup Very Delicious

Home recipe ultimate Creamy Broccoli & Stilton Soup easy, fast, practical.

12 ingredients, 9 steps, cooking Creamy Broccoli & Stilton Soup

Good Morning my mother, at this time you get prepare recipe Creamy Broccoli & Stilton Soup with 12 ingredients and 9 steps. Below this is how to make it, please carefully carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 9 stages of easy cooking Creamy Broccoli & Stilton Soup.

Ingredients all Creamy Broccoli & Stilton Soup

1. You need 1 head : Broccoli, roughly chopped.
2. You need 2 : large Onions, chopped.
3. It’s 2 sticks : Celery, in 1 cm slices.
4. Prepare 3 cloves : Garlic, chopped.
5. Prepare 2 : Potatoes, diced.
6. It’s 1 : Leek, in 1 cm slices.
7. It’s 1 3/4 litres : Ham stock. I used ham stock from a large gammon joint cooked the previous day but, if homemade stock isn’t available, good quality stock cubes work fine.
8. Prepare : Oil.
9. Prepare : Butter, preferably unsalted.
10. You need : Ground black pepper.
11. You need : Crème Fraîche.
12. Prepare 200-250 g : Stilton cheese.

If all basic ingredients Creamy Broccoli & Stilton Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Process Cooking Creamy Broccoli & Stilton Soup

1. Heat the oil in a stockpot or very large saucepan. Add the onions and gently fry for two minutes, resisting the temptation to stir unless the onions appear to be sticking. If so, add a splash of water.
   
2. Add the garlic, stir and fry another minute.
   
3. Add the celery and leeks and a generous knob of butter. Stir to ensure all the veg are coated with a little oil/butter and continue to fry gently for another three minutes.
   
4. Add the potatoes and any well-chopped broccoli stalks, stir and then add the stock. Stir well and then add the rest of the broccoli. Cover and bring to the boil.
   
5. Reduce the heat, stir well and leave on a medium simmer for 25 minutes or until the vegetables are softened.
   
6. Stir, taste and season with pepper but not salt. Remove from heat.
   
7. In batches, whizz in a blender to a smooth consistency. Transfer to a saucepan and reheat.
   
8. Crumble the Stilton cheese into the hot soup and give it all a good stir until it has melted.
   
9. Serve piping hot with a small dollop of crème fraîche per individual bowl. Accompany with granary bread or crusty roll. Not too much soup or bread if the soup is just a starter as this soup is fairly filling.
   
10. Finish and Enjoy.

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