Creamy Broccoli Soup with Blue Cheese

2 broccoli
1 large onion
1 large potato
2 cloves of garlic
1 liter of poultry or vegetable broth
half a cup of cream
nutmeg
pepper, salt
blue cheese

Execution:
Cut the broccoli into small rubles and lower parts peel from the outer skin and then cut into cubes.
Potatoes and onions are cut into small cubes and fried in butter with garlic. We pour all the broth. When the liquid starts to cook, we add broccoli and reduce the strength of the fire. After 10-12 minutes of cooking broccoli, add cream and cheese. Everything is mixed in a blender, or hand-held blender. Season with salt, pepper and nutmeg. We serve with croutons and for more seasoned guests proposes roasted sunflower seeds or pumpkins and even almond flakes.
Similar proportions can be applied in the case of broccoli to cauliflower. Then we give up the blue cheese but for that we can make mango salsa and gently pour all the parsley oil or coriander oil

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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