An elegant and creamy broccoli soup with roquefort cheese. Really a spectacular combination for lovers of this cheese.
Learn more about Victoria Cherniag Ruiz
Ingredients4 portions
Preparation
In a large pot, cook the onion with a tablespoon of oil until smooth, about 5 minutes.
Add the potato and chicken broth to the pot and cook about 10 minutes, until smooth.
Add the broccoli and cook another 3-4 minutes until it is bright and smooth green.
Put half the cheese in the soup and stir.
Pass all the soup to the blender and puree.
Put the soup back in the pot and season with salt and pepper to taste.
Serve hot and sprinkle on each plate the rest of the blue cheese.
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