Recipe of Speedy Broccoli, Pea and blue cheese soup - Free Download

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Before you jump to Broccoli, Pea and blue cheese soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

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A massive amount of electricity is consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and 0F. You can easily cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is definitely something we can all accomplish, without difficulty. A lot of it really is basically using common sense.

We hope you got benefit from reading it, now let's go back to broccoli, pea and blue cheese soup recipe. You can have broccoli, pea and blue cheese soup using 8 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Broccoli, Pea and blue cheese soup:

1. Provide 2 cups of broccoli including the stems.
2. You need 2 cm of wedge of blue cheese I used gambozola.
3. Get 1/2 cup of peas.
4. Get 1 tsp of onion powder.
5. Use 1 of chopped clove of garlic.
6. Prepare of salt and white pepper to season.
7. Take pinch of bicarbonate of soda.
8. Prepare 1 of chicken or veg stock cube.

Instructions to make Broccoli, Pea and blue cheese soup:

1. Chop the broccoli steam and sweet of in the pan add the seasoning and spices.
2. Add enough water to cover and the the veg stock and bring to the boil..
3. Add the bicarbonate of soda. this helps to cook the stems and keep the green colour. when soft top up the liquid.
4. When cook blend. now add the broccoli florets and cheese, cook thisnot to long and blend again. this time add the peas the heat of the soup will cook the peas and the colour should stay.
5. I served mine with a little cheese on toast and roasted broccoli on tom.

Season to taste with the salt and pepper. Blend the soup mixture using a food processor or blender until smooth. Ladle into warmed bowls and serve with lumps of remaining cheese on top. The broccoli shines through and the blue cheese adds creaminess and an added something something. Made using fresh broccoli and garlic cloves and served with toasted french bread spread with creamy stilton.

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