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Print Recipe
Broccoli Soup with Blue Cheese Recipe
Quick soup... but blue cheese - for piquancy!
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Vegetable broth can be prepared in advance, such as the day before, and kept in the refrigerator.
    Vegetable broth can be prepared in advance, such as the day before, and kept in the refrigerator.
  2. Prepare the vegetables. Wash them and clean them. Separate the broccoli into small florets.
    Prepare the vegetables. Wash them and clean them. Separate the broccoli into small florets.
  3. Cut the potatoes into cubes and chop the onion. Crumble the cheese or mash it with a fork.
    Cut the potatoes into cubes and chop the onion. Crumble the cheese or mash it with a fork.
  4. Fry the onion in olive oil in a thick-bottomed pan for 5 minutes.
    Fry the onion in olive oil in a thick-bottomed pan for 5 minutes.
  5. Add the potatoes.
    Add the potatoes.
  6. Pour in the broth, boil at a low boil for about 10-15 minutes.
    Pour in the broth, boil at a low boil for about 10-15 minutes.
  7. Add the broccoli and cook for another 5 minutes.
    Add the broccoli and cook for another 5 minutes.
  8. Remove the soup from the heat and drain most of the broth into a small saucepan.
    Remove the soup from the heat and drain most of the broth into a small saucepan.
  9. Add half the cheese to the vegetables. Beat the soup with a blender. Add salt and pepper to taste. Dilute the soup with the reserved broth to the desired consistency and warm it up again.
    Add half the cheese to the vegetables. Beat the soup with a blender. Add salt and pepper to taste. Dilute the soup with the reserved broth to the desired consistency and warm it up again.
  10. Serve with the remaining cheese on top.
    Serve with the remaining cheese on top.
  11. You can serve bread, biscuits or crackers with the soup. Bon Appetit!
    You can serve bread, biscuits or crackers with the soup. Bon Appetit!

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