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Before you jump to Broccoli blue cheese soup recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.
In general, people have been trained to think that “comfort” foods are not good for the body and have to be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods may be super nourishing and good for you. There are a number of foods that, when you consume them, could better your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a couple of these.
Eggs, you might be surprised to discover, are fantastic at fighting depression. Just see to it that you do not throw out the yolk. The yolk is the most crucial part of the egg in terms of helping elevate your mood. Eggs, the egg yolks especially, are high in B vitamins. The B vitamin family can be great for raising your mood. This is because these vitamins increase the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Eat an egg and jolly up!
You can see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Try a few of these instead!
We hope you got insight from reading it, now let’s go back to broccoli blue cheese soup recipe. To cook broccoli blue cheese soup you need 14 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Broccoli blue cheese soup:
- Use Ingredients
- Take 2 cube (or tsp) chicken stock
- Get 1/2 pinch ground cumin
- Use 1 pinch ground nutmeg
- Take 1 pinch cajun seasoning or cayenne pepper
- Prepare 2 tbsp wheat flour
- You need 2 tbsp corn flour
- You need 60 grams blue cheese
- Provide 1/2 carrot or parsnip
- You need 30 grams butter
- Provide 150 ml heavy cream
- Prepare 4 cup hot water
- Take 1 head Broccoli (or 2)
- Get 1/2 cup dried potato flakes
Instructions to make Broccoli blue cheese soup:
- Wash and Cut the broccoli head and carrot or parsnip finely
- Melt the butter in a sauce pan and add the carrot finely chopped until butter begins to Brown
- Add finely chopped broccoli head and 2 cups water. I like to cut the outer 'skin' off the stalk and add the soft part off the stalk finely chopped also, but leave it out if you want. Feed the scraps to your rabbit if you have one.
- Add a generous amount of pepper and the chicken stock. add the wheat flour
- Bring to boil for 10 minutes and use a potato masher to mush things up a bit. This step determines the texture of your soup so leave it boiling longer for a thicker smooth soup our shorter for a crunchy thinner soup.
- Add the rest of water and corn flour, add spices and reduce heat.
- Once it's on a gentle simmer to avoid splitting, add cream and blue cheese.
- Add remaining seasoning and potato flakes. Taste the soup to see if anything is missing for your preferences.
- This should easily feed 2 hungry people. Double the recipe for left-overs to freeze or have up to 2 days later (the taste will get stronger).
- Hopefully your wonderful wife is just pulling the flatbread out of the oven about now (mine sure was). Serve and enjoy
Whizz with a hand blender or transfer into a food processor and blitz until smooth. In a Dutch oven, melt the butter over medium-low heat. The creator of this creamy soup—Sunset reader Amy Bentley, of Scottsdale, Arizona—suggests using an American blue cheese; we especially like it with Point Reyes Original Blue. Light and creamy broccoli soup with Danish blue cheese. The blue cheese can be substituted for other cheeses such as blue Stilton or Gorgonzola.
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