Cream of Broccoli and Cheese Soup

For the cream of broccoli and cheese soup, melt the butter in a large pot and sauté the onions until translucent. Add the potatoes and pour in the broth.

Let this mixture simmer gently for about 5 minutes. Then add the broccoli and cook for another 5 minutes. Finely puree the soup with a blender, add whipped cream and cheese.

Heat the soup until the cheese has melted. Season to taste with salt and pepper and garnish with some fresh chives.

Preparation Tip:

The broccoli and cheese cream soup can also be prepared without blue cheese. Nevertheless, to make it a little thicker, you should dust the potato and onion with a little flour before deglazing.

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