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Camembert and broccoli soup recipe

Camembert and broccoli soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

Easy to make and a very tasty, different soup that's ready in 20 or 30 minutes! Great winter starter!


Powys, Wales, UK

15 people made this

IngredientsServes: 2

  • 2 large heads broccoli
  • 1 Camembert cheese
  • 1 Knorr® vegetable stock cube
  • salt and pepper to taste

MethodPrep:10min ›Cook:15min ›Extra time:5min cooling › Ready in:30min

  1. Cut the broccoli heads into small pieces. Place them into a saucepan with water and vegetable stock cube, bring it to the boil; simmer for 10 minutes or so until broccoli is tender.
  2. Pour the broccoli and about 1L of the water into a blender. Blend until smooth. You may want to add some more water if too thick.
  3. Pour the smooth broccoli mix into a saucepan, bring it to a simmer. Cut the Camembert into chunks and add to the mixture.
  4. Stir until the Camembert has melted into the soup and it becomes more creamy and velvety. Taste and season to taste with salt and pepper.

Tip

It is best to start with a litre of water and to add some little by little until you obtain a smooth texture.

Serving suggestion

Serve with a tablespoon of creme fraiche and garlic bread.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I used this recipe as a basic foundation and added the following: sauteed 3 cloves of garlic and one finely chopped white onion in 2tblsp of unsalted butter. Added half a cup of chopped bacon. Added one finely chopped zuchinni and two heads of chopped broccoli, minus the main stalk. Added one cup of white wine. Added 1L of pre-made Vegetable stock. Pinch of white pepper; tsp of freshly ground black pepper; tsp of salt. Simmered then blended with blend stick. Added cheese last with 2 tblsp of top shelf thickened cream.-18 Oct 2014


Camembert and broccoli soup recipe - Recipes

This is one of my favourite soups which I serve on special occasions. The flavour is delicious and the pretty green colour is lovely.

You will need a liquidiser to make a smooth texture.

Ingredients:

  • 25g (1oz) butter
  • 50g (2oz) shallots or onion - chopped
  • 225g (8oz) broccoli – cut up
  • 225g (8oz) camembert cheese
  • 10fl.oz (½pt) dry white wine
  • 10fl.oz (½pt) chicken stock
  • 2 teasps. cornflour
  • 5fl.oz (¼pt) milk
  • Garnish – optional
  • Small florets of broccoli
  • Paprika pepper

Method:

Melt the butter in a pan, sweat the onion and broccoli for 5 minutes. Add the wine and stock (or all stock) and simmer for 15 minutes until tender.

Thinly remove the rind from the camembert and cut it into small cubes, leave on one side.

Mix the cornflour with the milk, add to the pan, bring to the boil and simmer for 2 mins.


The Health Benefits of Broccoli

There are plenty of reasons to eat more broccoli, whether you’re on a keto diet or not, here’s just a few of the many health benefits of eating more broccoli and perhaps cooking up some of these easy keto broccoli recipes we’ll be giving you later on!

  • Super High Vitamin and Mineral Content: One cup of broccoli can pack in over 100% of you minimum recommended vitamins C and K, with a big contribution of vitamins A, B9 and potassium too.
    A cup of broccoli brings about as much vitamin C as an orange would, but without all the added sugar content. Eating enough fruit can be tricky on a keto diet, so swapping some fruit out for green veg is a great idea to keep nutrition up
  • High Anti-Oxidant content: Broccoli is a brilliant source of anti-oxidants, molecules which help reduce cell damage and inflammation.
  • Could Reduce Inflammation: Broccoli contains compounds which have been shown to reduce inflammation. More research is needed to understand this fully, but work to date has been promising.
  • May Help Blood Sugar Control: Broccoli may help people with diabetes to better control blood sugar level according to one study. How exactly it does this isn’t clear, but some combination between it’s antioxidant content, and high fiber levels are thought to part of the answer.
    The high fiber content is particularly helpful, with higher intakes being associated with lower blood pressure and better control of diabetes.
  • Improved digestion and constipation: That fiber again can really help your digestion, making it a great addition to your diet. A study recently found that people who ate broccoli had improved bowel movements compared to the control group.
  • Support the Immune System:Vitamin C is hugely important for the immune system, and fortunately is found in good quantities in Broccoli.

Creamy German Broccoli Soup – Authentic Recipe

Using this recipe for the creamy German broccoli soup nothing can get wrong! It is a perfect soup recipe for cooking beginners and makes a great soup with fresh harvested broccoli.
The history for broccoli goes back to ancient Rome. Back then Romans grew broccoli from wild cabbage.As we can see from the shape, broccoli is related to cabbage, cauliflower, kale, and Brussels sprouts.
Finally in the 16th century broccoli made it to other European countries, and in the 20th century it was brought to the USA by Italian immigrants.

The nutritional value of broccoli is very important as it contains more vitamin A and vitamin C than all other types of cabbage. Keep in mind that if you store broccoli in the fridge longer than three days, it will lose almost 50 percent of all vitamin content.

Broccoli is such a popular vegetable nowadays that made us find a recipe for a soup that will nourish and is good for any occasions. Happy Cooking!


  • 25g (1oz) butter
  • 2tbsp sunflower oil
  • 500g (4oz) onions, peeled and finely sliced
  • 1.1 litres chicken or vegetable stock
  • 225g (8oz) camembert cheese, rind removed and roughly chopped
  • 4tbsp double cream
  • 20g (
  • [if gte mso 9]>

Melt the butter with the oil in a large saucepan, add the onions and cook for 20 mins, stirring to prevent burning. The onions should be soft and lightly browned.

Add the stock and simmer for 15 mins. Stir in the camembert, cream and parsley and stir over the heat until the cheese has melted.

Pour half the soup into a liquidiser or hand blender and liquidise until smooth. Pour back into the pan with the rest of the soup, mix well and season with salt and pepper.


Baked Cabbage Steaks (with Camembert)

Have you ever had baked cabbage steaks? Probably not, I know very people who did, but you should definitely change that! You will love this cabbage steak recipe, the flavorful, soft cabbage slices, topped with melting cheese and crunchy walnuts.

I don&rsquot know about you but for me, cabbage is really something special: comfort food, childhood memories, winter, a warm kitchen, grandma&hellip

And I know that this might sound weird for most people, but I love the smell of cooking cabbage filling the house. 🙂 It just reminds me of home, cold winter days and my grandmother cooking some of her best cabbage dishes: the world&rsquos best sarmale, Romanian cabbage rolls or varza calita, which is a simple stewed cabbage dish, mostly vegetarian.

I make these dishes myself from time to time but it wouldn&rsquot be me if I didn&rsquot play around with food and try to make new things with &ldquoold&rdquo ingredients.

These cabbage slices are such a new thing. The recipe combines the very well-known, common vegetable with more exciting things like walnuts and Camembert.

INGREDIENTS

  • You will need four slices cut from the middle of a round white or green cabbage. Keep the rest in the fridge and use to make a vegetable soup for instance.

Other ingredients:

  • Walnuts
  • Apple
  • Dried herbs like summer savory or thyme
  • Smoked sweet paprika
  • Maple syrup to serve

HOW TO MAKE CABBAGE STEAKS AU GRATIN?

  • Cut 4 slices from the middle of the cabbage (about 2 cm/ 0.8-inch thick).
  • Don&rsquot remove the stem, it will help keep the cabbage slices together.
  • Use the leftover cabbage to make soup or cabbage salad.
  • Brush the cabbage slices with oil and season generously with salt and pepper on both sides.
  • Bake for about 20-30 minutes or longer. The cabbage steaks should be golden brown and begin to get soft. Bake them to your liking, but make sure that the leaves don&rsquot turn too dark.
  • Top with apple slices and bake for further 5 minutes.
  • Add the Camembert slices, walnuts and herbs on top and bake until the cheese starts to melt, about another 5 minutes.

HOW TO SERVE THE CABBAGE STEAKS?

  • Serve immediately topped with 1 teaspoon maple syrup per slice.
  • You can have the cabbage au gratin as a festive side dish for roast beef, for instance.
  • But most of the time, I serve the cabbage steaks as a main dish with mache (lamb&rsquos lettuce) salad with balsamic dressing and crusty bread.

MORE GRATINS?

SWEET POTATO GRATIN &ndash A very easy to make sweet potato gratin with Parmesan and lots of spices, a comforting side dish or light main meal for any time of the year.

ONE-PAN CHICKEN AND POTATOES &ndash Incredibly creamy one-pan chicken and potato gratin using only three main ingredients: chicken quarters, potatoes and cream.

VEGAN PUMPKIN POTATO CASSEROLE &ndash A perfect vegetarian/vegan recipe: soft potato and pumpkin cubes in a deliciously spicy coconut milk sauce.


Preparation

1. Rinse the broccoli and cut the florets. Wash the mushrooms and then chop them. Steam the vegetables for 15 minutes.

2. Preheat the oven at 200°C (th. 6/7). Cut 6 discs of dough and roll into the small tart moulds. Buttered the moulds, place the dough in and prick the base with a fork.

3. Break the eggs in a bowl and whisk them. Add the cream and milk. Salt lightly, add pepper and whisk again.

4. Cut the broccoli into small pieces. Cut the camembert into strips (remove the crust if it is too thick). Divide the broccoli, the mushrooms and the camembert strips into the base of the tartlet and pour in the egg mixture. Grate the nutmeg on top. Bake for 20 to 25 minutes until the top is golden brown. Serve hot with a side salad.


Creamy Broccoli Soup

I hope you love broccoli as much as I do. Do you? Don&rsquot make me nervous now, but I have to just articulate how amazing this recipe of Creamy Broccoli Soup is. That is all.

It has been raining in Johannesburg for the whole month of March. Freaky. Luckily I made a pot of soup to keep me company during these dreary rainy days. It is the perfect snack for those indoor days, seriously, who wants to be driving in this? &ndash And it is low carb for those of you favoring the banting life.

This recipe of Creamy Broccoli Soup says exactly what you will get. Creamy Broccoli Soup. Serve with crispy fried bacon and fresh cream and you will be in soup heaven.

People &ndash soup is easy to make, filling and overall healthy &ndash so do yourself a favor, make this and store it in your plastic-take-to-work-containers for an easy snack or lunch at work! Hey, not everyone has Tupper! This will heat you up in no time or if you like a Chunky Vegetable Soup check out this recipe. Stay dry, ok?


Roasted Delicata and Roquefort Soup

The rich, buttery flavor of delicata is a perfect vehicle for thyme as well as blue cheese. The pear adds texture and a little sweetness to the soup. This dish is perfect with fresh, crusty bread on a cold and rainy day.

Perhaps our favorite part of fall is the arrival of delicata squash. It’s sweeter and creamier than most other squashes and I find that combining it with a strong blue cheese creates explosive flavor. Roquefort (pictured above), with its strong, unapologetic bluey flavor, is the perfect partner. So, in celebration of autumn bounty…


  • ½ pound young Swiss chard leaves
  • 2 cups sliced zucchini
  • ½ small head cauliflower, broken into small florets
  • 1 green apple, cored and sliced
  • 1 tablespoon lemon juice
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 4 ounces Camembert cheese, cubed
  • freshly ground black pepper to taste

Arrange the chard, zucchini and cauliflower in a salad bowl

Toss the apple slices in the lemon juice and add to the bowl.

In a medium saucepan, stir together the mayonnaise, sour cream, Camembert and pepper. Heat gently, stirring constantly, until hot but not boiling. Pour over salad mixture, toss well, and serve immediately.


Watch the video: Broccolis Camembert Soup Bruno Albouze


Comments:

  1. Tracey

    I think they are wrong. Let us try to discuss this. Write to me in PM.

  2. Roman

    Yeah ... It's not very developed yet, so we'll have to wait a bit.



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