Tag Archives: Immersion blender

Broccoli & Stilton Soup

9 Jul

Serves 6-8

Indulge yourself with this delicious Broccoli and Stilton soup. As some of you may know by now, I love to cook delicious yet healthy and low-fat soups. This soup does not qualify for the lowest in fat ever but the calories are definitely worth it! The Stilton cheese gives the soup such a rich flavour but is not overpowering and somehow brings out the best of the broccoli too. If you can’t find Stilton cheese, free to buy another blue cheese instead.

 

Ingredients

2 tbsp. olive oil

1 white onion, diced

1 clove of garlic, finely chopped

2 heads of broccoli, about 600g, roughly chopped

4 sticks of celery, peeled and cut into small pieces

1 medium potato, peeled and diced

1.5 L vegetable stock

1 tsp of dried thyme

150g Stilton cheese (blue cheese), crumbled

Preparation

Heat the olive oil on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic and the teaspoon of dried thyme.  Once translucent add the roughly chopped broccoli, celery pieces and diced potato. Stir gently, then cover with a lid and allow to sweat for 5 – 10 minutes.

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 15 minutes or until the vegetables are tender.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.

Return the soup to a clean pan and stir in the crumbled Stilton cheese. I like to serve the soup when the cheese has not completely dissolved yet but if you do, you can always use a hand blender for a few seconds.

Season the soup with some freshly ground pepper and serve with a warm and crusty piece of bread.

Bon Appetite 😉

Advertisements

Courgette/Zucchini Soup

26 Nov

Courgette/Zucchini Soup

Serves 8 people

The first time I tasted this soup was at my dear friend Tessa’s house. Since then I can’t imagine life without it :-)! Why? Because it so easy to prepare and tastes divine.  My mom, aunt and friends all love this soup and everybody gives it their own twist. This is the way I like to prepare it:

Ingredients

3 tbsp.  butter

2 cloves of chopped garlic

2 white onions diced

3 courgettes/zucchini

1/2 tsp.  salt

1/4 tsp. black pepper

1.5 L vegetable stock

Optional:

2 tbs. cream cheese (for instance Philadelphia light) or crème fraîche.

Preparation

Wash the courgettes/zucchini thoroughly as we will leave the skin on. Slice them in width; thickness should be around 1cm/1 inch.

Melt the butter on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic.  Once translucent add the courgettes/zucchini tranches, salt and pepper. Cover the ingredients and stir occasionally for about 10 minutes or until softened and translucent (not brownish).

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 15 minutes or until the courgettes/zucchini is very tender.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Once done add two tablespoons of cream cheese and heat through without boiling.  If the cream cheese is not completely solved you could use or hand blender for a few second but do be careful not to burn yourself.

Bon Appetite 😉