BROCCOLI & STILTON SOUP RECIPE | BBC GOOD FOOD
A smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter
Provided by Caroline Hire – Food writer
Categories Dinner, Soup, Starter
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
- Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
- Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
- Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
- Carefully transfer to a blender and blitz until smooth.
- Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
Nutrition Facts : Calories 340 calories, FatContent 21 grams fat, SaturatedFatContent 9.6 grams saturated fat, CarbohydrateContent 13.8 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 6.9 grams fiber, ProteinContent 24.3 grams protein, SodiumContent 1.4 milligram of sodium
HONEY & SOY CHICKEN WITH SESAME BROCCOLI RECIPE | BBC G…
Enjoy these sticky honey and soy chicken thighs as part of an easy midweek meal. This budget-friendly dinner is sure to be a family favourite
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Main course, Supper
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don’t worry if not – they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
- When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.
Nutrition Facts : Calories 401 calories, FatContent 22 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.7 milligram of sodium
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Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 45 calories per serving
- Fill a large pan with water, add a tiny pinch of salt and bring to the boil over a high heat.
- Meanwhile, on a chopping board, cut the florets from the broccoli, then cut or break them into bite-sized pieces.
- Trim and cut the stalk in half, then finely slice it.
- Once boiling, use a slotted spoon to carefully lower the broccoli into the water.
- Cook for 3 to 4 minutes, or until tender – you should be able to poke the tip of a knife easily into the florets.
- Drain over the sink into a colander, then leave to steam dry for a minute.
- Tip back into the pan, then sprinkle with a tiny pinch of salt and pepper.
- Add the butter and toss to coat, then tip into a serving bowl and serve.
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