How to make
1. Cut the onion into large pieces and stew it until soft in olive oil. When it starts to get a slight tan, put the garlic cloves - peeled but whole. Cook for another minute or two to release its aroma.
2. Pour 6 liters of water and when it boils, put the broccoli, chopped into roses, and the potatoes - peeled and cut into small pieces (to cook faster).
3. Season with salt and pepper and cook until vegetables are fully cooked - about 20-25 minutes.
4. Remove from the heat and pour in the milk, but the blue cheese in pieces and puree until smooth. Adjust the density of the cream soup by adding more milk if necessary.
5. Serve the soup hot, garnished with crispy garlic croutons and a small piece of blue cheese for flavor.
* Blue cheese is optional, but I prefer this broccoli cream soup with it, as the blue cheese and broccoli are an inseparable love and are very suitable for each other.
Try and share!
Enjoy your meal!
