How to make the perfect broccoli and stilton soup

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Entrenched in my Canon broccoli and Steele’s classic soup – such a man as well as where tomatoes, pasta and chicken soup – that I can’t find it somewhat taken aback by the Lin Ji durham comprehensive collection of soup celebrations, or do I have the other books on this subject. Vegetable production is similar, even in Nigel Slater’s Tender, and has not been heard in Jane Grigson’s vegetable book.
Broccoli and cheddar cheese soup is more common in the United States, but I don’t know whether Steele, the new covent garden soup company widely promotion, the company broke out in the late 80 s in the market, no tin, of course not ox tail. Its broccoli and stilton version impressed me as a child. No matter who is responsible for, this is the creative genius of stroke – rich in salty cheese brought broccoli pleasant bittersweet taste – and may be lingering Steele after Christmas (Stilton) any possibility of the final destination. Vegetable soup is January.
vegetables
Nigella Lawson USES “frozen broccoli” in fact, frozen organic broccoli, if it makes you feel better. In fact, ice cream made from frozen is better and more convenient to be on call. “Frozen broccoli is a new thing for me as a severely restricted frozen space, and although it cooks faster, I don’t think it’s hard to scratch. Freezing may support the role, but here I strongly recommend sticking to it.
Don’t like Mr Harwood, eminem (Harwood very different) chef Sally abbe (SallyAbe) remove stalks, but put it in front of the flower, as Caroline Hire the BBC Good diet recommended Food magazine, so it has a chance to soften. All of this will be mushy, but overcooked flowers seem to be mushy.
Lawson was the only one who can’t read the recipe, as if it was written during the period of the serious shortage of canola: what you need enough to balance the richness of the cheese, so be generous, at this time of the year are not very expensive.
It also hires celery, leeks, and potatoes with soup, giving it a hearty texture, but more in the flavor of the broccoli itself. That is to say, the sweet taste of blue cheese and onion has a natural affinity, whether abbe (Abe) the proposed scallions, like green onion and garlic in a Lawson recipes, or ordinary yellow onion, as in the lease and Brian Turner’s version, had better choose the most sweet green groups. Whatever you use, slowly soften them with butter to help improve quality.
cheese
This soup can be used with almost all blue cheese, but you may need to adjust the amount to achieve the same effect as the milder, creamy variety. A frugal friends provide an end tips for freezing blue cheese, like people made of cheese rind, and then use them to add extra flavor (note that before give them to frozen cabinet, it cut off the skins and it seems to be a wise) and fish before they are in the service.


liquid
Lawson makes soup with vegetable soup; Abbe, Turner and the hired chicken, but I’m interested in Mary berry’s leek and stilton’s recipe, it has a white sauce base, a little bit of stock, the variety is not clear. But, because – unlike Berry- I’ll make it mine. I don’t think it needs to be thickened with flour, or potatoes that are employed. Milk is more neutral to this dish than a separate stock, which is fine, especially if you use good stuff.
Abbe and Turner, with rough ignored the waistline, stir in a large double cream butter, stir the latter in an egg yolk, too – delicious, if you’re going to use this small elegant weight for dinner party, but it is in this soup ruled out I like that kind of volume.
Fragrance and decoration
Berries are infused with milk and nutmeg and bay leaves. Like Lawson of thyme, bay is not through, but sprinkle with nutmeg – has always been a good friend of blue cheese – proved a very good adornment idea: than red pepper or leek good-looking, more beautiful than it looks. This is a comfortable style. Sometimes, deep in the winter, that’s what you need.
(4 persons)
2 tablespoons butter
2 Onions or 1 small onion, chopped.
800 ml chicken or vegetables.
600ml milk
800
200 grams of broccoli, broken.
Nutmeg, garnish.
Place the butter in a large saucepan, heat with low heat, and then add scallions. Lightly saute until soft and golden.
Meanwhile, cut the broccoli stalks into small pieces, then add the softened scallions into the pan and fry for a minute, then pour into the milk and milk. Bring to a simmer and then boil until the stem begins to soften (how long it will depend on size). At the same time, cut the head into small flowers.
Once the stem is almost soft, add the little flower to the pan with most of Stilton and leave a little bit of it for decoration. Stir well, cover with a lid, and cook for about 5 minutes until the cheese melts and the little flower becomes soft.
Cool it a little bit until smooth. Taste and season, if necessary, and then split between the bowl and the top with the remaining cheese and nutmeg grate.

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