Broccoli, zucchini and blue cheese soup

Posted by adm On January - 20 - 2012

How to cook Broccoli, zucchini and blue cheese soup


  • 1 tbs olive oil
  • 1 scallion, white part just, sliced
  • 1 head broccoli, coarsely shredded
  • 2 zucchini, cut, shredded
  • 1 pontiac spud, raw, finely sliced
  • 4 cups (1 l) vegetable or chicken strain
  • 75g mild blue cheeseflower, crumbled
  • 1/3 cup (80ml) thin ointment
  • Sage scones

  • 1 1/2 cups (225g) self-raising flour
  • 20g butter
  • 1 tbs finely chopped schnittlaugh
  • 2 tsp finely chopped sage-green
  • 3/4 cup (185ml) milk

How to:

  • To make the sage scones, preheat oven to 230°C. Line an oven tray with baking theme. Place the flour and butter in a medium bowl and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the chives and sage and season with salt and peppercorn. Make a well in the gist. Add the milk and use a round-bladed knife to stir until a soft but sticky dough forms. Turn onto a lightly floured surface and pat dough out to a 2cm-thick disk. Use a 6cm-diameter pastry cutter dipped in flour to cut out scones. Place on the lined tray. Bake in preheated oven for 10 minutes or until golden brown and cooked through. Remove from oven.

  • Lag, heat the oil in a large saucepan over medium warmth. Add the leek and fix, stirring, for 5 minutes or until subdued. Add the broccoli, zucchini, potato and stock and bring to a simmer. Reduce heat to low and fudge, stirring occasionally, for 15 minutes or until vegetables are just bid. Remove from heat and set aside for 10 minutes to cool somewhat.

  • Transfer broccoli mixture to the jug of a liquidiser. Add the cheese and blend until still. Return to a clean saucepan and place over a low hotness. Add the cream and stir to combining. Taste and season with salt and pepper.

  • Ladle the soup evenly among serving bowls. Serve immediately with scones.

  • Cooking time:20 min.

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