CHEESE COOKIES CHEDDAR RECIPES

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BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…



Brussels Sprout and Cheddar Cheese Soup Recipe | Sainsbur… image

The perfect way to use up leftover Christmas sprouts: Emma Franklin's Brussels sprout and cheddar cheese soup recipe from Sainsbury's magazine. Give it a try and let us know how you get on in the comments.

Provided by Emma Franklin

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

2 tsp olive oil, plus extra for drizzling
2 medium onions, chopped
300g cooked Brussels sprouts
2 garlic cloves, crushed
650ml vegetable stock
4 tbsp single cream
100g mature cheddar, grated, plus extra to serve

Steps:

  • Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.

    Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.

    Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.

     

    Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.

Nutrition Facts : Calories 104 calories, FatContent 5.0 grams, SaturatedFatContent 2.1 grams, SugarContent 6.0 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 7.9 grams, FiberContent 5.7 grams, ProteinContent 4.2 grams

CHEDDAR CHEESE AND BROCCOLI SOUP RECIPE - BETTYCROCKER.C…



Cheddar Cheese and Broccoli Soup Recipe - BettyCrocker.c… image

Homemade soup! It's so quick and easy, it can be on your dinner table in 30 minutes.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 9

2 cans (10 3/4 oz each) condensed Cheddar cheese soup
2 cups water
6 cups frozen broccoli florets
2 cups milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
  • Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
  • Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

Nutrition Facts : Calories 370 , CarbohydrateContent 20 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1300 mg, SugarContent 8 g, TransFatContent 1 1/2 g

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BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…
The perfect way to use up leftover Christmas sprouts: Emma Franklin's Brussels sprout and cheddar cheese soup recipe from Sainsbury's magazine. Give it a try and let us know how you get on in the comments.
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 104 calories per serving
  • Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.

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A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team!
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