Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 580 g broccoli
- 200 g blue cheese, mild
- 200 ml whipped cream
- 700 ml water
- 1 cube vegetable stock, instant
- some sea salt
- some cress, fresh, for garnish
Print Recipe
Pin Recipe Instructions
- Clean, rinse and cut the broccoli into pieces. Dissolve the stock cube in 700 ml of water and cook the broccoli in it for about 10 minutes until soft.
- Cut the blue cheese into large pieces and add to the cooked broccoli. Add the whipped cream, keeping 2 - 3 tablespoons of cream for garnish. Puree everything with the hand blender to make a cream soup. Possibly season with a little sea salt, but this is usually not necessary as the cheese already contains salt. Pour the soup into plates or cups and garnish with a little cream and fresh cress.
- Makes 1,600 ml soup: 23.6 g carbohydrates, 50.6 g protein, 1,628 kcal
- 8 servings of 200 ml, per serving: 3.0 g carbohydrates, 6.3 g protein, 203 kcal
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