Filter
Reset
Sort ByRelevance
Melissa Gardner
Broccoli velouté with blue cheese and pine nuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the pine nuts in a dry, hot frying pan and keep separate.
-
Heat the butter in a soup pot and fry the onion and garlic for about 2 minutes. Add the broccoli, potatoes and stock and simmer for about 20 minutes.
-
Add the whipped cream and half of the cheese and puree the soup with a hand blender. Season with salt and pepper.
-
Serve the soup in bowls. Crumble the rest of the blue cheese above and sprinkle with the roasted pine nuts and some pepper. Garnish the broccoli velouté with some leaves of oregano if necessary.
-
20 minMain dishyellow rice, chicken fillet, Caribbean Spice spice melange, peanut oil, black beans, paprika mix, Kiwi, small red onion, lime,rice salad with caribbean chicken and beans
-
75 minMain dishdried apricots, mushroom, butter, sunflower oil, Turkey roulade, fresh rosemary, dried rosemary, dry white wine, bacon, white coal, cumin seed, cumin powder (djinten), creme fraiche, orange juice,turkey roulade with bacon, mushrooms, apricots and white cabbage
-
20 minMain dishthree-color peppers, Eggs, yogurt, ground old cheese, sunflower oil, rolling brown bread, garden herbs salad dressing, balsamic vinegar, lettuce melange,paprika cheese omelette with herb salad
-
25 minMain dishoven fries, mixed leaf lettuce, banana, Kiwi, celery, cooked ham, mayonnaise, yogurt, tomato ketchup, hazelnut, almond,fruity salad with ham and oven fries
Nutrition
455Calories
Sodium0% DV0g
Fat55% DV36g
Protein30% DV15g
Carbs5% DV16g
Fiber0% DV0g
Loved it