Cream broccoli soup with blue cheese
Peel and chop the onion into cubes. Fry it together with garlic in hot oil. When the onion is golden, add the broccoli and continue frying until tender. Pour in vegetable broth and simmer.
Blends to a smooth mass pouring sweet cream at the same time. Crumble 80 g of cheese, add to the soup and blend again. Grate the rest of the cheese on vegetable grater and decorate the soup.
Roast pumpkin seeds on a dry pan for golden colour and sprinkle the soup with them.
Enjoy your meal!
- 1 kg of broccoli
- 2 onions
- 2 tablespoons of oil
- 200 ml of sweet 30% cream
- 1 clove of garlic
- 120 g of blue cheese
- 80 g of pumpkin seeds
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