Sunday, November 06, 2011

Broccoli cream soup with blue cheese

This soup is nutritious, rich in fiber and easy to prepare. But before putting the broccoli heads in the pot, I decided to give them a five minutes of glory. Aren't they beautiful? 

  • 2 heads of broccoli (cut into florets)
  • 1 medium onion, chopped
  • 2-3 garlic cloves, chopped
  • 2 medium carrots, diced
  • 1 celery stick, chopped
  • 50 g butter
  • 2 cups vegetable broth
  • 1 cup milk
  • 100 g blue cheese, crumbled
  • freshly ground black pepper
Bring the onion, carrots, celery and garlic to simmer into the butter and 1/2 cup vegetable broth. Add the broccoli and the additional broth and boil for 10 minutes. Puree soup, add milk and cook for 10 minutes. Add blue cheese and pepper and serve hot.

No comments:

Post a Comment