Try this Broccoli and Stilton Soup recipe, or contribute your own.
Suggest a better description1. Break broccoli into florest
2. Heat the olive oil in a large pan and cook the onion and leeks until soft but not coloured. Add the broccoli and potato, then pour in the stock. Cover and simmer for 15-20 minutes, until the vegetables are tender.
3. Take out some broccoli florets, roughly chop and set aside to garnish the finished dish.
4. Pour into a food processor and puree until smooth.
5. Add the milk and creme fraiche. Season to taste with salt and black pepper. Reheat gently adding the stilton cheese and retained broccoli.
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Serving Size: 1 Serving (638g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 374 | ||
Calories from Fat: 98 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 26mg | 8 % | |
Sodium 1209.4mg | 42 % | |
Potassium 1334mg | 35 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 42.9g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 374
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