How do I make Broccoli, Stilton and Apple soup?!


Question:

How do I make Broccoli, Stilton and Apple soup?

I have a recipe for broccoli and Stilton soup...

Ingredients
2 tbsp olive oil
1 clove garlic, chopped
? onion, sliced
30g/1oz butter
1 handful grated potato
290ml/? pint vegetable stock
? head broccoli, chopped
75g/3oz stilton, cubed
85ml/3fl oz double cream
1 tsp thyme, chopped



Method
1. Sauté the garlic and onion in the butter and oil for 2-3 minutes.
2. Add the potato and stock and simmer for 7-8 minutes until the potato is tender.
3. Add all the other ingredients and simmer for 2-3 minutes.
4. Blend the soup in a food processor.
5. Pour into a bowl and serve.

...but how do I make it with the added apple? Do I just add an apple? Or do I need to dispose of the potato?


Answers:
substitute half the stock for apple juice then add diced apple to the finished soup

The whole thing sounds revolting, but anyhow, why the hell would you want to put APPLE in it?

I personally don't know, since the apple isn't even in the ingrediants. But, just so you know, Brocooli, Stilton, and Apple soup don't sound so good. Try pear and stilton soup It's delicious. Email me I like your style at silver_silvie@yahoo.com

Dont put apple in it!!! what have you been smoking!!!!

you should have thought before buying the stuff..
think twice before u do something..
just taking 2 points to answer this...lol
Thanks
Good Luck and God Bless

Silky Broccoli Soup - Recipe
INGREDIENTS

1 bunch broccoli
2 leeks, white parts only, coarsely chopped
1 medium onion, coarsely chopped
1 shallot, chopped
2 potatoes, peeled and diced
Salt and freshly-ground black pepper, to taste
4 cups water
2 tablespoons snipped chives for garnish

1. Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use.

2. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt, and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly.

3. Puree the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the chilled soup among 4 bowls and garnish each serving with one-quarter of the chives.

Serves 4.




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