Best Brocoflower Gorgonzola Soup With Rosemary Recipes
LEEK, GORGONZOLA AND ROSEMARY SOUP
Make and share this Leek, Gorgonzola and Rosemary Soup recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly bash the rosemary sprigs with a rolling pin to help release the powerful aroma and flavour when cooking.
- Heat the oil in a saucepan and stir in the potatoes and rosemary. Cover with a lid and cook on a low heat for 4-5 minutes. This will create some steam in the pan, preventing the potatoes from sticking to the base.
- Stir in the leeks and garlic, then cook for a couple of minutes until beginning to soften. Add the stock and bring to a simmer, leaving it to cook for 10 minutes.
- Remove from the heat, take out the rosemary sprigs and stir in the gorgonzola cheese and Dijon mustard. It doesn't matter if the cheese doesn't melt completely as you now need to place the soup into a blender or food processor and blitz until smooth.
- Season with salt and pepper, making sure you taste the soup first as gorgonzola is quite a salty cheese. If the consistency seems too thick, add some extra vegetable stock to loosen.
- Serve with some fresh bread while the soup is still hot - walnut bread is really nice - or if you're not eating it straight away, gently reheat, being careful not to let it boil as this will give the soup a grainy texture.
Nutrition Facts : Calories 373.7, Fat 21.4, SaturatedFat 10.3, Cholesterol 37.2, Sodium 723.7, Carbohydrate 32.9, Fiber 4, Sugar 4.6, Protein 14.2
GORGONZOLA AND ROSEMARY CREAM PUFFS
Mini cream puffs go together in a snap with this easy-to-follow recipe.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 44m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray large cookie sheet with cooking spray.
- Heat water and butter to boiling in 3-quart saucepan over medium heat. Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to 60 seconds or until mixture forms ball; remove from heat.
- Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
- Gently press center of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg
BROCOFLOWER GORGONZOLA SOUP WITH ROSEMARY
Steps:
- Add oil to a pot. Saute the onion until softened. Stir in the flour. Add the half and half and chicken stock. Bring to a boil. Add the rosemary sprig
- Add the brocoflower and simmer for 20 minutes until soft. Remove the rosemary sprig. Add to a food processor and process to mix well. Add back to the pan and stir in the mustard. Taste and season with salt and pepper
- Serve with a swirl of creme fraiche
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