Broccoli and Blue cheese soup with marble hearts
6 Spring onions
2tsp Dried thyme
1kg Broccoli
1,2l Vegetable stock
200g Creamy blue cheese
1tsp Nutmeg
200ml Red wine vinegar
Type of dish
Entree's
Mains
Soups&Stews
Occasion, extravagance & level of difficulty
Fast cooking
Economical
Can be prepared in advance
Simple recipes
Cooking appliance
Induction Hob
Bread, cakes and pastries
Bread
Basic recipes
Hearty Food
Flavour
Savoury
Type of ingredient
Vegetables
Vegetarian
Recipe for
4 People
Temperate range
Warm
Preparation1. Dip broccili florets in red wine vinegar and steam in a Miele steam oven at 100C for 6 minutes.
2. Fry the spring onions in the garlic oil untill soft.
3. Add the thyme and steamed broccoli.
4. Add the vegetable stock, bring to a boil and cook for 5 minutes.
5. Blend together using a stock blender.
6. Stir in the blue cheese and nutmeg and simmer for 20 minutes.
7. Serve with puffed hearts.
2. Fry the spring onions in the garlic oil untill soft.
3. Add the thyme and steamed broccoli.
4. Add the vegetable stock, bring to a boil and cook for 5 minutes.
5. Blend together using a stock blender.
6. Stir in the blue cheese and nutmeg and simmer for 20 minutes.
7. Serve with puffed hearts.