Summary

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

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Instructions

1. 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.
2. 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.
3. Makes 1,600 ml soup: 23.6 g carbohydrates, 50.6 g protein, 1,628 kcal
4. 8 servings of 200 ml, per serving: 3.0 g carbohydrates, 6.3 g protein, 203 kcal