Broccoli and Stilton Soup
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | l | KNORR Paste Bouillon Clear Vegetable |
| 0.75 | kg | Broccoli washed and chopped |
| 100 | g | Stilton cheese diced |
| 30 | g | KNORR PROFESSIONAL Pureed Herb Mixed Herbs |
| 75 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 50 | g | KNORR 1-2-3 ROUX White |
Preparation
Advance Preparation:
Assemble suitable service and cook ware. Wbash the roccoli thoroughly, cut into chunks, including all the outer leaves.
Method:
1. Prepare KNORR Vegetable stock by whisking the bouillon directly into boiling water until dissolved. Keep warm.
2. Place the broccoli, stilton, KNORR mixed Herb Puree, KNORR Meadowland and prepared stock into a large pan. Bring to the boil and allow to simmer for 15-20 minutes until soft.
3. Once the Broccoli is sufficiently cooked and soft throughout remove from the heat and liquidise until smooth, adding the KNORR roux grannules if required to thicken.
4. Serve with toasted breads brushed with KNORR Mixed Herb Paste and cheese.
Handy hint:
The vegetable puree can be made in advance without adding all the stock in step 3 to help kitchens that have restricted storage space.
Nutrition:
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Although Meadowlan.d is a healthier alternative to cream please note that these recipes are indulgent recipes
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
