Creamy broccoli soup

Creamy broccoli soup

 

Cold and chilly outside? Try my warming creamy broccoli soup.

 

Creamy broccoli soup

Ingredients:
300 g broccoli, florets
1 large potato, cubed
1/2 large onion, chopped
1 clove garlic, chopped
2-3 tbsp soft, creamy cheese (Philadelphia orĀ mascarpone)
chicken stock cube
200 ml milk
400 ml water
grated nutmeg, pinch
black pepper
salt
1 tbsp oil
tabasco, few drops (optional)
croutons or fresh rolls to serve

Heat the oil in a saucepan, add the onion, garlic, potato and broccoli, saute for 2 minutes. Pour the water, milk, stock cube and seasoning. Simmer until all vegetables are cooked. In a blender or food processor, blend the soup in batches until smooth. Then transfer to a clean saucepan, add creamy cheese and gently reheat without boiling. Ladle the soup into warm soup bowls and serve with croutons or fresh bread rolls. Bon appetit.

Celeriac, Potato and Stilton Soup

Celeriac Potato and Stilton Soup

The great cheeseĀ renaissance! Hearty and warming pot of celeriac, potato and Stilton soup. Hope you’ll like it!

Celeriac Potato and Stilton Soup

Ingredients:

1/2 medium size celeriac, cubed
3 medium potatoes, cubed
1 medium onion
60-70 g Stilton cheese, broke into chunks
600 ml stock or water
300 ml milk
50 ml single cream
grated nutmeg, pinch
salt, pepper
1 tbsp unsalted butter
fresh thyme

In a heavy-based saucepan heat the butter and add onions. Cook for few minutes till softened. Add stock, potatoes, celeriac and bring to the boil. Then reduce the heat and simmer till potatoes and celeriac are tender. In a blender or food processor, blend the soup in batches until smooth. Transfer to the saucepan and gently reheat adding milk, Stilton cheese and nutmeg. Then stir in the cream. Season to taste with salt and pepper and serve in warm mugs or soup bowls. Garnish with fresh thyme. Bon appetit.