Gary Rhodes' Broccoli, Celery And Cheese Linguine

Made With Condensed Celery Soup

This incredibly simple, yet unbelievably tasty linguine recipe goes down a treat at any family dinner table

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Cooking Time 15

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Serves 2

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Condensed Celery Soup

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Cost


Ingredients

  • 1 bunch of broccoli, divided into florets
  • 1 onion, very finely chopped
  • 1 tbsp of olive oil
  • Knob of butter
  • 200g dried linguine pasta
  • 1 can Campbell's Condensed Cream of Celery Soup
  • 100g blue cheese, broken into nuggets (can be substituted with another cheese)
  • Splash or two of milk (optional)
  • Salt and pepper

Method

  • Step 1

    Boil the linguine in lightly salted water, following the instructions on the packet
  • Step 2

    Meanwhile, soften the chopped onion in a trickle of olive oil. Stir the Campbell's Condensed Cream of Celery Soup into the onions and simmer. If you would prefer a looser consistency, simply add a splash or two of milk or water
  • Step 3

    Cook the broccoli in a pan of lightly salted boiling water for 3-4 minutes until tender. Drain carefully in a colander.
  • Step 4

    Add a nugget or two of blue cheese to the soup, allowing it to melt and enrich the celery flavour
  • Step 5

    Stir the pasta into the celery sauce, along with a few of the broccoli florets. Season with a twist of pepper and a pinch of salt, if needed
  • Step 6

    Divide the pasta between 2 large bowls scattering the remaining broccoli florets and blue cheese nuggets over each
  • Step 7

    Drizzle a little olive oil over each to finish and this is now ready to serve

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Last Rated: 29 - 11 - 2018

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Gary Rhodes' Broccoli, Celery And Cheese Linguine


Chef's Corner

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