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Broccoli Soup with Gorgonzola and Cream

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Broccoli Soup with Gorgonzola and Cream
Image: Yordanka Kovacheva
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06/02/2022
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Preparation
15 min.
Cooking
28 min.
Тotal
43 min.
Servings
5
"With this soup you can even make your children love broccoli"

Ingredients

  • broccoli - 11 oz (320 g) without the stems
  • leek - 7.4 oz (210 g) cleaned
  • garlic - 1 large clove
  • potatoes - 1 pc. (medium - sized, about 120 g)
  • milk - 1 2/3 cups (400 ml)
  • cooking cream - 1 1/5 cups (300 ml) 35% fat
  • gorgonzola - 1.1 oz (30 g) + for garnish
  • vegetable broth - 1/2 cube or 1 tbsp. vegetable spice
  • water - 1 1/5 cups (300 ml)
  • parmesan - 2 tsp (10 g) grated
  • butter - 1.1 oz (30 g)
  • olive oil - 1 1/3 tbsp (20 ml)
  • black pepper - 2 pinches
  • salt - by taste
measures

How to cook

Chop the garlic and leeks and stew them for 5 minutes in olive oil and butter.

Meanwhile, wash and chop the broccoli and potatoes into pieces.

After the 5th minute, add the broccoli and potatoes to the leeks and stew them for another 3 minutes with a little salt.

Pour the milk, cooking cream and half of the water. Add the cube of broth (or vegetable spice for soups) and black pepper and cook under a lid for 20 minutes.

Add the cheeses - gorgonzola and grated Parmesan and if necessary, adjust the salinity.

Blend the broccoli cream soup, until it's smooth and dilute it with the remaining water.

Serve the vegetable soup hot, garnished with fresh small pieces of broccoli and gorgonzola.

Enjoy this unique broccoli soup with gorgonzola and cream!

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